Rotolo di Spinaci, Spinach and Ricotta Rotolo either way you are going to love this old Italian recipe! When making this recipe you will note that it's actually exactly like Spinach Ricotta Cannelloni especially when the ingredients are also ricotta and spinach unless you want to see my Pesto and Melanzane version. The recipe does use fresh pasta however read on if you want to use box lasagna.
SPINACH AND RICOTTA ROTOLO
The perfect way to impress your family and friends yes but let me tell who will be even more impressed? You, after you make this easy recipe. Definitely a lot easier than it looks trust me. This is a follow up recipe on my Pesto and Melanzane Rotolo which I picked up from Jamie Oliver who does the butternut and spinach version. As explained in my pesto melanzane the options of what to add inside are endless but after a little bit of Google I saw that BBC Goodfood, Great Italian chefs, Gourmet Traveller and of course Jamie Oliver so if you have not made this recipe, get on it!
Because I spoke so much about the recipe and all the details in my Pesto and Melanza Rotolo which you can hop over and read all about how the recipe came about, let's get on with this Spinach and Ricotta Rotolo.
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- Start by making your sauce. It's so easy and takes less than 10 minutes!
- Drain your spinach, using frozen spinach because as Jamie Oliver says, if you use fresh spinach you're going to need a whole lot of bags of spinach 🙂 True story!
- Drain the spinach well getting as much water out as you can
- Mix the ricotta, spinach, egg, cheese and seasoning
Watch the VIDEO here to see the full steps of filling the lasagna sheets and rolling them. Once they are filled and rolled you get them into your sauce.
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LASAGNA
Just incase I forgot to mention in pesto rotolo recipe that if you're not up to making your own lasagna then use a good brand of lasagna sheets. Ones that don't require cooking would be best. Barilla is the first one that comes to mind because it's what I used when making this Authentically Italian Lasagna. Remember you have to roll the lasagna sheets so boil some water in a large enough pot dip them (hold for a second) and lay them down on baking paper. If you lay them down in single rrow's they wont stick.
I have not used them for this recipe but I can't imagine why it wont work. Just get them in hot water (try one first) see if it will soften enough to bend, if not, boil them for a few seconds each then surely they will soften enough to roll. Okay moving on!
BAKing the ROTOLO
In both my rotolo recipes I added fresh sage leaves on top that was a Jamie Oliver tip and the drizzle of olive oil on the fresh sage that was mine 🙂 Yes, yes it's all good, the taste, texture, and smell in your kitchen is absolutely amazing! This is a sure way to serve a fantastic pasta dish.
MORE ITALIAN REICPES
- Pesto and Melanzane Rotolo
- Authentic Italian Lasagna
- Easy Italian Homemade Pizza Recipe
- Chiacchiere Italian Pastry
- Polenta
- Spaghetti Aglio Olio e Peperoncino
You can also take a loot at my Instagram for more deliciousness!
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Spinach and Ricotta Rotolo
Ingredients
- 6 to 8 lasagna sheets
- 750 grams Frozen spinach thawed and excess water removed
- 250 grams Fresh Ricotta cheese
- 1 cup Parmesan cheese
- 2 cups Mozzarella cheese
- 1 egg large
- 1 ½ bottles of Passata 700 gram bottles
- 2 tablespoon olive oil
- 2 to 3 garlic cloves
- ½ teaspoon Garlic & Herb Spice - Smell & Taste
- 1.2 teaspoon Calabrese Spice - Smell & Taste
- fresh basil handful, stems removed
Instructions
- Heat the oil in an oven proof pan over medium heat and cook the garlic for a couple of seconds. Add the Calabrese Spice followed by the passata. The garlic will cook quickly so get the passata in once the garlic shimmers and starts to brown. Add water to the empty passata bottle, give it a swirl and add the water into the sauce. Add about ¾ to full of water it's going to cook down anyway and it will be absorbed by the lasagna when in the oven. If you used more than 700 grams of passata don't forget to leave aside to pour over the top (about a cup should do).A few minutes before you turn the heat off, add the fresh basil leaves. Set the sauce aside.
- Now to get the oven heated at 180 C.
- In a large enough bowl (using a large spoon) add the thawed, drained and frozen spinach, ricotta, all the mozzarella, half the parmesan (keep half to use over the top later), Garlic & herb seasoning, Salt & pepper and an egg. Using the spoon, scoop the spinach & ricotta mixture onto the lasagna sheet, roll it, cut each sheet into about 3 pieces (see the VIDEO for a more detailed method). Repeat until the filling and lasagna sheets are all used.
- Cover with foil and cook for 30 minutes. After 30 minutes, carefully remove it from the oven, add the remaining sauce and try to get it in-between the rolled lasagna and not directly on top, at least not over the top of all the lasagna. Add the remaining half of parmesan cheese. Add the fresh sage leaves and drizzle olive oil on the sage leaf. Return the oven (still at 180 C) uncovered for another 12 minutes. Serve and enjoy!
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