Baked Spinach and Ricotta Rotolo | Recipe Cart

Name: Baked Spinach and Ricotta Rotolo | Recipe Cart
Total time: 75 min
Ingredients: 8 - 10 fresh lasagne sheets ((15 x 11 cm/6 x 4.5") (Note 1)); 1 cup mozarella cheese (, shredded); 1 tbsp olive oil ((for drizzling later)); 500g / 1 lb frozen spinach (pre chopped) (, thawed and excess water squeezed out (Note 2)); 500 g / 1 lb ricotta cheese ((NOT smooth, whipped or spreadable in tubs, Note 3)); 1 cup mozzarella cheese (, shredded); 1 egg; 1/2 cup parmesan cheese (, shredded); 1 garlic clove (, pressed using garlic crusher or finely grated); 1/4 fresh nutmeg (, grated (or 1/8 tsp 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, white)); 700 g / 24 oz tomato passata ((US: Tomato puree) (Note 5)); 1 1/2 cups water; Handful basil leaves ((optional))

getrecipecart.com

Recipe video above. 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 se

View full recipe on getrecipecart.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

Skillet
Stove
Oven
Wooden spoon
Mixing bowl
Measuring cup
Chef's knife
Cutting board
Aluminum foil

Ingredients

8 - 10 fresh lasagne sheets ((15 x 11 cm/6 x 4.5") (Note 1))
1 cup mozarella cheese (, shredded)
1 tbsp olive oil ((for drizzling later))
500g / 1 lb frozen spinach (pre chopped) (, thawed and excess water squeezed out (Note 2))
500 g / 1 lb ricotta cheese ((NOT smooth, whipped or spreadable in tubs, Note 3))
1 cup mozzarella cheese (, shredded)
1 egg
1/2 cup parmesan cheese (, shredded)
1 garlic clove (, pressed using garlic crusher or finely grated)
1/4 fresh nutmeg (, grated (or 1/8 tsp 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, white))
700 g / 24 oz tomato passata ((US: Tomato puree) (Note 5))
1 1/2 cups water
Handful basil leaves ((optional))