Pesto and Melanzane Rotolo
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!
Servings :10 servings
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
- Salt and black pepper to taste
- A pinch of chili flakes optional
- 1 cup water
Instructions
- Prepare the eggplant:Make sure the eggplant is soft (grilled or oven-baked) and season with salt and pepper.
Make the sauce:
- Heat a little olive oil in a pan. 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.
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.
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.
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.
- 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.
Notes
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. Did You Make This Recipe?Post a pic and mention @anosmickitchen or tag #anosmickitchen!