Dinner

Baked Spinach and Ricotta Rotolo Recipe

Name: Baked Spinach and Ricotta Rotolo Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 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, whipped, or spreadable in tubs); 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; 3/4 tsp salt; 1/2 tsp black pepper; 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 basil leaves (optional); 1 cup mozzarella cheese (shredded); 1 tbsp olive oil (for drizzling)

ByElena Hart April 16, 2026April 16, 2026

Jump to Recipe

Introduction

This Baked Spinach and Ricotta Rotolo is a comforting Italian dish featuring tender rolled lasagne sheets filled with a creamy spinach and ricotta mixture, baked in a flavorful tomato sauce topped with melted mozzarella. It’s a delightful twist on traditional lasagna that’s perfect for a family dinner or a cozy weekend meal.

This image shows a black pan filled with rolled pasta that has three visible layers: the outer pasta is golden-yellow, the middle layer is bright red tomato sauce, and the inner layer is green spinach mixed with white cheese. Each pasta roll is topped with melted, light yellow cheese that bubbles and stretches as one roll is lifted with a silver spatula held by a woman’s hand. The pan sits on a white marbled surface with a soft focus green salad in a white bowl in the background. The overall look is warm and gooey with steam rising from the cheesy rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8–10 fresh lasagne sheets (15 x 11 cm / 6 x 4.5″)
1 cup mozzarella cheese, shredded

1 tbsp olive oil (for drizzling later)
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

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 basil leaves (optional)

Instructions

Step 1: Prepare the tomato sauce. Heat 2 tablespoons of olive oil in a 25 cm (10″) ovenproof skillet over medium-high heat. Add minced garlic and sauté for about 10 seconds, then add the diced onion.

Step 2: Cook the onion until translucent and starting to turn golden. Add the tomato passata, water, salt, black pepper, and chili flakes if using. Let it simmer on medium-low heat for 5 minutes, then stir in basil leaves. The sauce should be quite thin to allow lasagne sheets to absorb moisture during baking.
Step 3: Scoop out 1 cup of the tomato sauce and set aside to drizzle over the finished dish later. Keep the remaining sauce warm in the skillet.
Step 4: Preheat your oven to 180°C (350°F).

Step 5: Prepare the filling by mixing thawed spinach (well drained), ricotta, 1 cup shredded mozzarella, egg, parmesan, pressed garlic, nutmeg, salt, and pepper in a bowl until well combined.
Step 6: Lay out a lasagne sheet with the shorter side facing you. Place about 1/3 cup of the filling near the edge closest to you. Dab some water on the opposite end of the sheet to help seal the roll.
Step 7: Roll the lasagne sheet from the front edge towards the water-dabbed end, sealing the roll tightly with the moistened edge down. Cut each roll into 3 pieces, about 3.5 cm (1.5″) wide.

Step 8: Place the rolled pieces into the skillet with the tomato sauce, filling side up. Repeat the rolling and cutting process with all lasagne sheets and filling.
Step 9: Drizzle the reserved 1 cup of tomato sauce over the rolls, leaving some exposed. Cover loosely with foil.
Step 10: Bake in the preheated oven for 30 minutes.

Step 11: Remove the foil, drizzle with 1 tablespoon olive oil, and sprinkle the remaining 1 cup shredded mozzarella over the rolls.
Step 12: Return to the oven and bake for another 15 minutes or until the cheese is melted, bubbly, and golden with some crispy edges. Serve hot.

Tips & Variations

Make sure to squeeze out as much water as possible from the spinach to prevent a watery filling.

Use fresh basil in the sauce for a fragrant flavor, or substitute with dried oregano or thyme if preferred.
For a bit of spice, add red chili flakes to the tomato sauce while simmering.
Substitute fresh lasagne sheets with no-boil sheets if fresh are not available; cooking time may vary slightly.

Storage

Store leftover rotolo covered in the fridge for up to 3 days. Reheat gently in the oven at 160°C (320°F) until warmed through to keep the cheese melty and the sauce flavorful. This dish also freezes well—place in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A round black baking dish filled with layers of rolled pasta shells stuffed with green spinach and white cheese mixture, arranged closely together in a single layer. The shells are covered with a rich red tomato sauce and melted golden-brown cheese that appears bubbly and slightly crispy at the edges. Spots of darker browned cheese add texture contrast on top. The background is a white marbled surface with a white bowl and some green arugula leaves partially visible near the dish edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Cook it down until wilted, then squeeze out excess liquid thoroughly before mixing into the filling.

Do I need to boil the lasagne sheets before rolling?

Fresh lasagne sheets are flexible and can be used without boiling. If using dried sheets, boil them briefly until pliable or use no-boil sheets as a substitute.