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Baked Spinach and Ricotta Rotolo Recipe

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★★★★★

5 from 346 reviews

This Baked Spinach and Ricotta Rotolo is a comforting Italian-inspired dish featuring tender lasagne sheets rolled with a creamy spinach and ricotta filling, baked in a flavorful tomato sauce, and topped with melted mozzarella cheese. It’s perfect for a hearty family meal and combines the richness of ricotta with fresh spinach and a gently spiced tomato base.

Ingredients

Scale

Rotolo 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

Tomato Sauce Ingredients

  • 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)

Topping

  • 1 cup mozzarella cheese (shredded)
  • 1 tbsp olive oil (for drizzling)

Instructions

  1. Prepare the Tomato Sauce: Heat 2 tablespoons of olive oil in a 25cm/10″ ovenproof skillet over medium-high heat. Add 2 cloves of minced garlic and sauté for 10 seconds until fragrant, then add the finely diced onion. Cook the onion until translucent and slightly golden. Pour in 700g of tomato passata, 1 1/2 cups of water, 3/4 tsp salt, 1/2 tsp black pepper, and chili flakes if using. Simmer gently on medium-low heat for 5 minutes, then stir in a handful of basil leaves if desired. The sauce should be quite thin as the pasta will absorb liquid while baking. Scoop out 1 cup of this tomato sauce to drizzle over the finished dish later and keep warm.
  2. Preheat the Oven: Set your oven to 180°C (350°F), suitable for all oven types.
  3. Mix the Filling: In a bowl, combine 500g thawed and drained spinach, 500g ricotta cheese, 1 cup shredded mozzarella, 1 egg, 1/2 cup shredded parmesan, 1 pressed garlic clove, 1/8 tsp finely grated nutmeg, 3/4 tsp salt, and 1/2 tsp black pepper. Mix well with a wooden spoon until fully incorporated.
  4. Roll the Lasagne Sheets: Lay out a lasagne sheet with the shorter end facing you. Place approximately 1/3 cup (packed) of the filling onto the sheet, spreading it evenly. Dab some water on the edge furthest from you to help seal the roll. Roll up the sheet from the end closest to you until sealed, finishing with the seam side down.
  5. Cut and Arrange Rolls: Slice each rolled sheet into 3 pieces about 3.5 cm (1.5 inches) wide. Place each piece into the tomato sauce in the skillet with the filling side facing up.
  6. Assemble All Rolls: Repeat the rolling and slicing process with all remaining lasagne sheets and filling, placing each rotolo into the skillet with tomato sauce.
  7. Add Sauce and Cover: Drizzle the reserved 1 cup of tomato sauce over the rolls, leaving some parts exposed. Cover the skillet loosely with aluminum foil.
  8. Bake Covered: Bake in the preheated oven for 30 minutes.
  9. Finish Baking: Remove foil after 30 minutes. Drizzle 1 tablespoon of olive oil over the rolls and top them evenly with 1 cup shredded mozzarella cheese.
  10. Bake Until Golden: Return to the oven and bake for an additional 15 minutes until the cheese is bubbly, golden, and has formed some crunchy golden edges.
  11. Serve: Remove from oven and serve hot for a delicious comforting meal.

Notes

  • Lasagne sheets should be fresh and approximately 15 x 11 cm (6 x 4.5 inches) to roll easily.
  • Frozen spinach must be thawed and excess water squeezed out to avoid soggy filling.
  • Use ricotta cheese that is crumbly and not the whipped or spreadable tub variety for better texture.
  • You can optionally add chili flakes to the tomato sauce for a mild kick.
  • The tomato sauce is intentionally kept thin because the lasagne sheets will absorb moisture during baking.
  • Use an ovenproof skillet to cook the tomato sauce and assemble the rotolo to bake directly in it, reducing cleanup.

Keywords: Baked spinach and ricotta rotolo, Italian spinach rotolo, ricotta pasta rolls, baked pasta dish, spinach ricotta baking recipe

Find it online: https://thefoodrecipe.com/baked-spinach-and-ricotta-rotolo-recipe/