Baked Spinach and Ricotta Rotolo

Name: Baked Spinach and Ricotta Rotolo
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5
Ingredients: 500 g ricotta cheese; 500 g frozen spinach; 10 sheets fresh lasagne sheets; 2 cup mozzarella cheese; 0.5 cup Parmesan cheese; 700 g tomato passata; 0.5 piece onion; 2 clove garlic cloves, minced; 1 piece egg; 2 tbsp olive oil; 1.5 cup water; 1 handful Handful basil leaves; 0.75 tsp salt; 0.5 tsp black pepper; 0.125 tsp finely grated nutmeg

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.

Servings5 Portions

Prep Time30 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

ricotta cheese
500 g
frozen spinach
500 g
fresh lasagne sheets
10 sheets
mozzarella cheese
2 cup
Parmesan cheese
0.5 cup
tomato passata
700 g
onion
0.5 piece
garlic cloves, minced
2 clove
egg
1 piece
olive oil
2 tbsp
water
1.5 cup
Handful basil leaves
1 handful
salt
0.8 tsp
black pepper
0.5 tsp
finely grated nutmeg
0.1 tsp

Step-by-Step Instructions

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.