Pesto & Melanzane (Eggplant) or Spinach & Ricotta Rotolo

Published May 2021, Updated February 2025

This versatile Rotolo recipe is a weekend favorite in our house, offering two delicious filling options: a savory pesto and eggplant (melanzane) version or a creamy spinach and ricotta variation. Made with fresh pasta, both options are rolled up, baked in a rich sauce, and topped with melted cheese for a comforting meal that’s quick to prepare and always satisfying. Whether you choose the earthy eggplant or the classic spinach and ricotta, this dish is sure to become a family favorite!

spinach, rocotta and fresh homemade pasta with sage

Rotolo Recipe

There was loads of excitement and inspiration after seeing Jamie Oliver's rotolo recipe with butternut and spinach on Food Network. Since my family is not big on butternut and don't ask me why because I love it so much especially Oven Roasted Butternut!

Be that as it may, I had to get creative with what we as a family love so you can do the same and make it yours.

Why We Love This Recipe

• Versatile: This recipe works with plain pasta, spinach pasta, or many other variations to suit your preferences.
• Convenient: We use a simple 2-ingredient homemade pasta recipe, making it quick and easy. Alternatively, you can buy fresh pasta and make the filling at home.
• Comforting and Delicious: A warm, soulful dish that your whole family will love!

This is an old Italian recipe that's very similar to Spinach Ricotta Cannelloni in terms of the roll ups but perhaps even better who knows!

All I know is that it is the most beautiful thing to see those bubbles on the top happening while it's in the oven! 

Make sure to leave it to cook the full 30 minutes and let it cool down a little before digging in! When you take it out the oven, it's a thing of beauty for sure!

What Is Rotolo?

Rotolo is an Italian dish made by rolling flat pasta sheets around a flavorful filling, such as ricotta, spinach, or meat. The rolled-up pasta is then sliced into rounds and typically baked with a sauce. It’s similar to lasagna but in a more compact, individual serving form. Perfect for a comforting and visually appealing meal!

Let me share the inspiration behind this recipe with you, allow me please;

Life has so many curves and interesting turns. The first time that I saw rotolo being made, I had absolutely no idea what it was or even called!

It was when my mother in law made it but it just looked like such a big job that it seemed impossible to make. She would make an extra large sheet of pasta, fill it, wrap in an extra large cloth and the whole thing looked impossible. She made it with melanzane and potato and I remember thinking just how foreign it all looked to me.

Fast forward a lifetime later I came across a Jamie Oliver's recipe and he makes it with spinach and Butternut! You know that moment when it hits you and you think 'hold on a minute' - there's that recipe! After taking my phone to my husband and forcefully saying look - look! Here's Nonna's recipe! Here's your mom's recipe! Just like that, and probably lots of excitement too! The rest, well, is history. Here friends, I have for you, a pesto and melanzane rotolo and pictures of a spinach and ricotta rotolo version for inspiration. Thank you to time, travel, experience, family and Jamie!

Ingredients For Pesto And Eggplant Rotolo

Extra virgin olive oil: We use this one.

Lasagna sheets: I've used fresh homemade spinach lasagna sheets but you can use regular sheets, homemade or store-bought.

Eggplant: Sliced and cooked. How to cook eggplant in a few minutes?

• Rinse the eggplant and slice and discard the end bits
• Season with salt and black pepper and drizzle olive oil
• Oven roast eggplant between 190C/ 374F for 20 minutes
• Or air-fry the slices for around 10 minutes on 200C/400F

Basil pesto: This is the first layer that goes over the pasta sheets and it has loads of flavor. You can use store-bought but I would sincerely suggest making it, purely because there's no comparison to a homemade basil pesto.

Tomato Passatta: This is pureed tomato so it's the perfect consistency without bits of tomato and excess water.

Cheese: We use mozzarella cheese and parmesan cheese.

Salt and black pepper: To taste

How To Make Pesto And Melanzane(Eggplant) Rotolo

This delicious Pesto and Melanzane Rotolo features fresh spinach lasagna sheets (or any fresh lasagna sheets), rolled up with basil pesto, grilled or oven-baked eggplant, mozzarella cheese, and baked in a simple homemade tomato sauce. Here’s how to make it:

Ingredients:

• Fresh lasagna sheets (spinach or plain)
• Basil pesto (store-bought or homemade)
• Extra virgin olive oil
• Salt and black pepper, to taste
• Eggplant (grilled or oven-baked; recipe link included)
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Fresh sage leaves (for garnish)

For the Sauce:

• 1 small onion, diced
• 1 garlic clove, minced
• Olive oil (for sautéing)
• 2 cups tomato passata (340ml)
• Salt and black pepper, to taste
• A pinch of chili flakes (optional)
• 1 cup water

Method:

1. Prepare the eggplant:
   Make sure the eggplant is soft (grilled or oven-baked) and season with salt and pepper.
2. Make the sauce:
   • Heat a little olive oil in a large skillet. Add the diced onion and sauté until soft, about 5 minutes.
   • Add the minced garlic and cook for another 30 seconds.
   • Stir in the tomato passata, a pinch of chili flakes, salt, and pepper to taste.
   • Add 1 cup of water to thin the sauce, then simmer for a few minutes. Set the sauce aside.
3. Assemble the rotolo:
   • Roll out your lasagna sheets, then spread a thin layer of basil pesto on each sheet.
   • Layer eggplant slices and mozzarella cheese on top.
   • Carefully roll each lasagna sheet and cut into three equal parts.
4. Place in baking dish:
   • Spread the prepared sauce evenly in an ovenproof pan or baking dish.
   • Arrange the rolled-up pasta pieces into the sauce, ensuring they are snugly placed together.
   • Cover with foil and bake in a preheated oven at 180°C (350°F) for 20 minutes.
5. Finish baking:
   • After 20 minutes, remove the foil. Sprinkle with more mozzarella and grated parmesan cheese.
   • Add fresh sage leaves on top and drizzle with olive oil.
   • Return the pan to the oven and bake for an additional 10-12 minutes, or until the tops are golden brown and bubbling.
6. Serve and enjoy!
   • Once baked, allow the rotolo to cool for a few minutes before serving. Garnish with extra sage leaves for a fresh touch.

Spinach and Ricotta Rotolo Variation

For a spinach and ricotta twist, substitute the eggplant with frozen spinach (thawed and drained), and use ricotta cheese, mozzarella, parmesan, and an egg for the filling. Season with salt and pepper. Roll the filling into the lasagna sheets and cook the pasta rolls in tomato sauce as directed.

Storage

• Refrigerating: Store any leftover rotolo in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: To freeze, place the unbaked rotolo in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or zip-lock bag and store for up to 2-3 months. When ready to bake, cook directly from frozen, adding a few extra minutes to the baking time.
• Reheating: To reheat, cover with foil and bake in a preheated oven at 180°C (350°F) for about 10-15 minutes or until heated through.

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