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
Scale
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.
