Baked Spinach and Ricotta Rotolo
A baked take on the traditional Italian rotolo, this version mirrors the preparation of cannelloni. Rolling pasta sheets into neat cylinders creates crispy, golden edges while keeping the interior filling succulent and tender.
Ingrédients
- 8-10 fresh lasagne sheets
- 2 cup mozzarella cheese · shredded
- 1 tbsp olive oil
- 500 g frozen spinach · thawed and excess water squeezed out
- 500 g ricotta cheese
- 1 egg
- 1/2 cup parmesan cheese · shredded
- 1 garlic clove · pressed or grated
- 1/8 tsp nutmeg
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 garlic cloves · minced
- 1/2 onion · finely diced
- 700 g tomato passata
- 1 1/2 cup water
- handful basil leaves
Préparation
- 1
Heat oil in a 25cm ovenproof skillet over medium-high heat. Add garlic and sauté for 10 seconds before adding onion. Cook until translucent and golden, then stir in passata, water, salt, and pepper. Simmer for 5 minutes on medium-low, stir in basil, and reserve 1 cup of sauce for later.
- 2
Preheat the oven to 180°C. In a bowl, combine spinach, ricotta, egg, parmesan, garlic, nutmeg, 3/4 tsp salt, and 1/2 tsp pepper. Mix well.
- 3
Lay out each lasagne sheet and spread 1/3 cup of filling across it. Moisten the far edge with water, roll up tightly, and cut each roll into three pieces.
- 4
Stand the rolls upright in the skillet with the tomato sauce, filling-side up. Repeat until the pan is full.
- 5
Drizzle the reserved tomato sauce over the rolls, cover loosely with foil, and bake for 30 minutes.
- 6
Remove the foil, drizzle with olive oil, top with mozzarella, and bake for another 15 minutes or until the cheese is bubbling and the edges are crisp and golden.