Prep : 20 mins
Cook : 30 mins
Total : 50 mins
Simple to make and the use of everyday components, turn a familiar dish into something memorable. This Baked Spinach and Ricotta Rotolo is like cannelloni on steroids because it's far the entirety you understand and love about cannelloni, PLUS there are brown crunchy bits. And brown crunchy bits are usually the great!
Rotolo is a lessor known Italian pasta dish where a filling is rolled up in pasta sheets then rolled like a roulade, poached, sliced then served. It is so tasty, but pretty technical and time ingesting to make. This is my model - a baked version that's made more like cannelloni. Much less difficult, simply as tasty and pleasant of all, you get crunchy brown bits you do not get with the conventional rotolo!
Ingredients
- 8 sparkling lasagne sheets (15cm/6" x 11cm/four.Five")
- half of cup Mozarella cheese , shredded
- Freshly grated parmesan cheese , for serving (elective)
Filling
- 250 g / eight ozfrozen spinach (pre chopped)
- 500 g / 1 lb ricotta cheese
- 1 egg
- 1/three cup grated parmesan cheese
- 1 garlic clove , minced
- 1/four sparkling nutmeg , grated (or 1/8 tsp nutmeg powder)
- half of tsp salt
- Black pepper
Tomato Sauce
- seven-hundred g / 24 oz.Passata (pureed tomatoes) (Note 4)
- 1 brown onion , diced
- 2 cloves garlic , minced
- Handful basil leaves (elective)
- 2 tbsp olive oil
- 1 tsp sugar
- half of tsp salt
- Black pepper
Instructions
- Preheat oven to 180C/350F.
Tomato Sauce
- Heat oil in a 22cm/nine" ovenproof pan over medium excessive heat.
- Add garlic and sauté for 10 seconds then add onion.
- Cook onion until translucent and starting to turn golden, then add the final Tomato Sauce substances.
- Simmer for 2 mins to carry the flavours collectively, then dispose of from heat.
- Scoop out 1 cup of the Tomato Sauce so one can be used to drizzle over the dish at the quit.
Filling
- Defrost the spinach inside the microwave on high for two mins.
- Squeeze the excess water out of the spinach the usage of your hands, then vicinity in a large bowl.
- Add last Filling substances and mix properly to mix. I locate it easiest (fastest) to do that with my arms.
Assembling
- As per the image, lay out the lasagne sheet with the shorter lead to the front of you. The motive is that you need to roll these up so they're fatter than cannelloni.
- Place 1/three cup (packed) of filling onto the lasagne sheet. Dab some water at the stop furthest faraway from you (to seal the roll), then roll up beginning from the quit closest to you. Finish with the seal down.
- Continue with closing lasagne sheets.
- Cut rolls into three (so each piece is 3.5cm/1.Five" huge).
- Place the rolls into the tomato sauce with the filling dealing with up.
- Drizzle the reserved Tomato Sauce over the rotolo, then bake for 20 mins.
- Remove from oven and scatter the mozzarella over. Return to oven for 10 mins or till the cheese is bubbly and golden.
- Let stand for 5 mins earlier than serving.