Prepare to embark on a culinary journey that will transform your dinner table into a slice of Italian heaven! This Baked Spinach Ricotta Rotolo is not just a meal, it's an experience that combines the creamy richness of ricotta, the earthy goodness of spinach, and the comforting embrace of perfectly rolled lasagna noodles. Whether you're a seasoned home chef or a curious food lover, this recipe promises to elevate your cooking game and impress even the most discerning palates with its elegant presentation and mouthwatering flavors.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 lasagna noodles
- 250g ricotta cheese
- 200g spinach, cooked and chopped
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil.
- Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente, about 8-10 minutes. Drain and lay flat on clean kitchen towels to prevent sticking.
- In a medium bowl, mix ricotta cheese, cooked and chopped spinach, beaten egg, salt, and pepper until well combined. Ensure spinach is thoroughly drained to prevent excess moisture.
- Spread each lasagna noodle flat and evenly distribute the ricotta-spinach mixture across the surface, leaving a small border around the edges.
- Carefully roll each noodle from one end to the other, creating a compact cylindrical shape. This is your rotolo.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Place the rolled rotolo seam-side down in the baking dish. Pour remaining marinara sauce over the top.
- Sprinkle shredded mozzarella cheese evenly over the rotolo.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Let rest for 5 minutes before serving to allow the dish to set and cool slightly.
- Serve hot, garnished with fresh basil or parsley if desired.
Tips
- Moisture Management: When preparing the spinach, ensure it's thoroughly drained to prevent a watery filling. Use a clean kitchen towel to squeeze out excess liquid.
- Noodle Technique: Cook lasagna noodles just until al dente to maintain their structure during rolling. Lay them flat on kitchen towels immediately after cooking to prevent sticking.
- Even Distribution: When spreading the ricotta-spinach mixture, use a spatula or the back of a spoon to create an even layer, which helps in creating uniform rolls.
- Rolling Hack: Start rolling from the shorter end of the noodle for easier, more compact rotolo.
- Cheese Selection: For extra flavor, consider using a blend of cheeses like adding some Parmesan to the ricotta mixture.
- Make-Ahead Friendly: You can prepare the rotolo up to a day in advance and refrigerate before baking, making it perfect for entertaining.
- Serving Suggestion: Let the dish rest for 5 minutes after baking to allow it to set and make serving easier.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 20g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 75mg
