If you are looking for a dish that dazzles guests and comforts loved ones all at once, this Baked Spinach and Ricotta Rotolo Recipe is going to be your new go-to. Soft, tender lasagne sheets roll in a luscious mixture of creamy ricotta and vibrant spinach, seasoned perfectly with fragrant garlic, nutmeg, and parmesan. Baked in a rich tomato passata sauce until bubbly and golden, this recipe transforms simple ingredients into a show-stopping meal that feels both hearty and elegant. It’s cheesy, wholesome, and full of flavor, truly a dish that brings warmth to the table every time.
Ingredients You’ll Need
Gathering fresh and straightforward ingredients is the first step to making this memorable dish. From creamy cheeses to aromatic herbs, each component plays a vital role in building the perfect blend of textures and flavors you’ll love in this baked masterpiece.
- Fresh lasagne sheets (8 – 10): These are the sturdy yet tender foundation of your rotolo rolls, perfect for encasing the filling.
- Frozen spinach, thawed and water squeezed (500 g / 1 lb): This adds vibrant color and a mild, earthy flavor that balances the richness of the cheese.
- Ricotta cheese (500 g / 1 lb): The creamy heart of the filling, make sure to use the traditional style for the best texture.
- Mozzarella cheese, shredded (1 cup + 1 cup): Melts beautifully to give every bite that gooey, irresistible pull.
- Parmesan cheese, shredded (1/2 cup): Adds a salty, nutty punch that deepens the savory profile.
- Egg (1): Helps hold the filling together for clean, easy slices.
- Garlic (3 cloves): Both minced and crushed versions bring layers of aromatic depth throughout the filling and sauce.
- Olive oil (3 tbsp total): Used for sautéing and drizzling, it carries flavor and keeps everything luscious.
- Nutmeg (1/8 tsp): A subtle warming spice that elevates the cheese mixture perfectly.
- Salt (about 1 1/2 tsp total) and black pepper (1 tsp total): Essential seasonings to bring out all the best flavors.
- Onion, finely diced (1/2): Adds sweetness and a slight crunch in the sauce.
- Tomato passata (700 g / 24 oz): Creates a smooth, tangy base for baking the rotolo, ensuring a moist and rich finish.
- Water (1 1/2 cups): Balances the sauce consistency, so everything bubbles perfectly in the oven.
- Basil leaves (optional, handful): Fresh herbaceous notes to brighten up every slice.
How to Make Baked Spinach and Ricotta Rotolo Recipe
Step 1: Prepare the Filling
Start by making the flavorful filling that will bring this dish to life. In a pan, heat 2 tablespoons of olive oil and gently sauté the minced garlic and diced onion until soft and just golden. In a bowl, mix the thawed, squeezed spinach with ricotta cheese, half of the shredded mozzarella, the parmesan, the egg, pressed garlic, nutmeg, salt, and pepper. Stir everything thoroughly to combine, ensuring the mixture is creamy but holds shape when spooned onto the pasta sheets.
Step 2: Cook the Tomato Sauce
While the filling rests, use the same pan to simmer the tomato passata with water, salt, and pepper, adding the optional basil leaves for aroma. Let it cook gently on low heat for about 10 minutes. This will marry the flavors and create a beautifully aromatic sauce, the perfect bedding for our rotolo.
Step 3: Assemble the Rotolo
Lay your fresh lasagne sheets flat and evenly spread a generous layer of the spinach and ricotta filling on each. Carefully roll up the sheets lengthwise, creating tight cylinders. Place each rotolo seam-side down in a buttered or oiled baking dish. Drizzle them with a tablespoon of olive oil and scatter the remaining shredded mozzarella on top for a melty, golden crust.
Step 4: Bake to Perfection
Pour the warm tomato sauce over and around the rotolos, ensuring every roll is nestled in that rich, tangy bath. Bake in a preheated oven at 180°C (350°F) for about 45 minutes until the top is bubbly and just starting to brown. Let the dish cool briefly before serving so the slices hold their shape beautifully.
How to Serve Baked Spinach and Ricotta Rotolo Recipe
Garnishes
Freshly chopped basil leaves or a sprinkle of grated parmesan add a fresh pop of color and an extra hint of savory goodness that perfectly complements the richness of the rotolo. A light drizzle of extra virgin olive oil before serving can also enhance the flavors beautifully.
Side Dishes
This baked delight pairs wonderfully with crisp green salads, such as arugula dressed with lemon vinaigrette, or roasted seasonal vegetables that add a lovely textural contrast. Garlic bread or a warm crusty loaf also works well to mop up those heavenly tomato juices.
Creative Ways to Present
Serve individual rotolo slices on colorful plates, adorning each with a basil leaf or a spoonful of the tomato sauce. For a fun twist, top with a dollop of creamy ricotta or a scattering of toasted pine nuts for an added crunch. This dish also shines when served family-style in its baking dish for a rustic, inviting presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover baked spinach and ricotta rotolo tightly with plastic wrap or transfer to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days, maintaining its flavor and texture beautifully.
Freezing
This dish freezes excellently for up to 1 month. Wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the rotolo with foil to prevent drying out and bake in a preheated oven at 175°C (350°F) for about 20 minutes or until heated through. Alternatively, microwave slices on medium power in short bursts, checking frequently to avoid overcooking.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, make sure to wilt it down in a hot pan and then squeeze out as much moisture as possible so your filling doesn’t become watery.
Do I have to make my own tomato sauce?
You can use store-bought tomato passata or pureed tomatoes to save time, just be sure to season it well with salt, pepper, and optionally fresh basil to keep that vibrant flavor.
Is there a vegetarian option for this dish?
The Baked Spinach and Ricotta Rotolo Recipe is already vegetarian, but if you want it vegan, you would need to substitute the cheeses with plant-based alternatives and skip the egg or use a vegan binder.
How can I tell when the rotolo is done baking?
Look for bubbly sauce around the edges and golden, slightly crisp cheese on top. The baking time of 45 minutes usually ensures everything is cooked through and deliciously melded.
Can I prepare the rotolo rolls ahead of time?
Yes, you can assemble the rolls and keep them refrigerated for a few hours before baking. Just cover tightly to prevent drying out and bake as instructed when ready.
Final Thoughts
This Baked Spinach and Ricotta Rotolo Recipe is truly a comfort food gem that delivers classic Italian flavors with an inviting twist. Easy to prepare yet impressive enough for special occasions, it never fails to bring smiles to the table. Whether you’re cooking for family or friends, this recipe is bound to become a beloved favorite. Give it a try—you’ll wonder how you ever lived without it!
Print
Baked Spinach and Ricotta Rotolo Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Baked Spinach and Ricotta Rotolo is a comforting Italian-inspired pasta dish featuring rolled lasagne sheets layered with a creamy spinach and ricotta filling, baked in a rich tomato sauce with garlic and herbs. Perfect for a hearty family meal, it combines the freshness of spinach with the creaminess of cheeses and the tanginess of tomato, delivering a balanced and flavorful dinner.
Ingredients
For the Rotolo Filling
- 8 – 10 fresh lasagne sheets (15 x 11 cm / 6 x 4.5″)
- 500g (1 lb) frozen spinach, pre-chopped, thawed and excess water squeezed out
- 500g (1 lb) ricotta cheese (not smooth or whipped)
- 1 cup mozzarella cheese, shredded
- 1 egg
- 1/2 cup parmesan cheese, shredded
- 1 garlic clove, pressed or finely grated
- 1/8 tsp finely grated nutmeg (or nutmeg powder)
- 3/4 tsp salt
- 1/2 tsp black pepper
For the Tomato Sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 onion, finely diced (brown, yellow, or white)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 700g (24 oz) tomato passata (tomato puree)
- 1 1/2 cups water
- Handful of basil leaves (optional)
- 1 tbsp olive oil (for drizzling later)
- 1 cup mozzarella cheese, shredded (for topping)
Instructions
- Prepare the Filling: In a large bowl, combine the thawed and squeezed spinach, ricotta cheese, 1 cup shredded mozzarella, egg, parmesan cheese, pressed garlic, nutmeg, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated to create a flavorful filling.
- Cook the Tomato Sauce: Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and diced onion, sautéing until the onion becomes translucent and fragrant. Add salt and pepper, then pour in the tomato passata and water. Let the sauce simmer gently for about 10-15 minutes to develop the flavors. Stir in basil leaves if using, then remove from heat.
- Boil the Lasagne Sheets: Bring a large pot of salted water to a boil. Cook the fresh lasagne sheets according to package instructions until al dente (usually 3-4 minutes), then drain and lay them flat on a clean kitchen towel to prevent sticking.
- Assemble the Rotolo: Spread each lasagne sheet flat and evenly spread a generous layer of the spinach-ricotta filling across the entire surface. Roll the sheets tightly into logs, sealing the edges to keep the filling inside.
- Prepare for Baking: Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange the rolled rotolo seam-side down in the dish. Pour the remaining tomato sauce over the rolls evenly, then sprinkle the top with the remaining 1 cup of shredded mozzarella cheese and drizzle with 1 tablespoon olive oil.
- Bake the Rotolo: Place the baking dish in the preheated oven and bake uncovered for 40-45 minutes, or until the cheese is bubbling and golden and the sauce is simmering around the rolls.
- Serve: Remove from the oven and allow to cool slightly before serving. Garnish with extra basil leaves if desired and enjoy this hearty baked spinach and ricotta rotolo warm.
Notes
- Use fresh lasagne sheets to allow easy rolling; if using dried sheets, cook thoroughly before assembling.
- Ensure to squeeze out as much water as possible from the thawed spinach to prevent a watery filling.
- Choose ricotta cheese that is firm and crumbly rather than whipped or spreadable varieties for best texture.
- Nutmeg adds subtle warmth and depth; freshly grated is best but powdered works as a substitute.
- Tomato passata provides a smooth sauce base; you can substitute with high-quality tomato puree if unavailable.
- Let the baked rotolo rest for 5-10 minutes after baking to set and make slicing easier.
