
This elegant Baked Spinach and Ricotta Rotolo features delicate pasta sheets rolled with a creamy, herb-flecked filling, nestled in a vibrant homemade tomato sauce. It's a stunning, cheesy alternative to traditional lasagna that's perfect for entertaining or a cozy family dinner.
Start by making the tomato sauce. Heat 1 tablespoon of olive oil in a 25cm (10-inch) ovenproof skillet over medium-high heat. Sauté the finely chopped onion until translucent and starting to turn golden, then add the minced garlic and cook for another 10 seconds until fragrant.
Pour in the tomato passata and water. Season with salt, black pepper, and chili flakes (if using). Bring to a simmer, then reduce the heat to medium-low and cook for 5 minutes. Stir in the fresh basil leaves. The sauce should remain relatively thin, as the pasta will absorb the liquid while baking.
Scoop out 1 cup of the prepared tomato sauce and set it aside in a small bowl; this will be used to drizzle over the top later. Keep the remaining sauce in the skillet.
Preheat your oven to 180°C (350°F). Prepare the filling by combining the ricotta, squeezed-dry spinach, 1 cup of mozzarella, egg, parmesan, nutmeg, and the remaining garlic in a large bowl. Mix thoroughly with a wooden spoon until well combined.
To assemble, lay a fresh lasagne sheet on a clean surface with the shorter end facing you. Spread about 1/3 cup of the filling evenly across the sheet, leaving a small border at the top. Dab a little water on the far edge to help seal it.
Roll the pasta sheet up tightly, starting from the end closest to you. Place the roll seam-side down. Repeat this process with the remaining pasta sheets and filling.
Cut each large roll into three equal pieces (roughly 3.5cm or 1.5 inches wide). Stand the pieces upright in the skillet, nestled closely together in the tomato sauce with the filling facing upwards.
Drizzle the reserved cup of tomato sauce over the pasta rolls, leaving some of the pasta edges exposed for texture. Cover the skillet loosely with aluminum foil and bake for 30 minutes.
Remove the foil, drizzle with a little extra olive oil, and sprinkle the remaining 1 cup of mozzarella over the top. Return to the oven and bake for another 15 minutes, or until the cheese is bubbly and golden with slightly crispy edges. Serve warm.
The most important step is to squeeze as much liquid as possible out of the defrosted spinach to prevent the filling from becoming watery. If you don't have an ovenproof skillet, you can prepare the sauce in a pan and transfer it to a deep baking dish before adding the pasta rolls. Fresh lasagne sheets are essential here as they are pliable enough to roll without cracking.




