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Spinach Ricotta Rotolo: The Ultimate Comfort Bake! Spinach ricotta rotolo: Try this comforting bake! Tender pasta rolls filled with creamy ricotta, spinach, and

Spinach Ricotta Rotolo: The Ultimate Comfort Bake!

This Spinach and Ricotta Rotolo is a delightful twist on classic Italian comfort food, transforming simple ingredients into an elegant and satisfying dish. It features tender fresh lasagne sheets rolled around a creamy, savory filling of ricotta cheese, nutrient-rich spinach, and melted mozzarella, all nestled in a vibrant tomato sauce. The beauty of this rotolo lies in its straightforward assembly and impressive presentation. It's perfect for a cozy family dinner or even for entertaining guests
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Cook Time 45 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 8-10 fresh lasagne sheets (15 x 11 cm/6 x 4.5")
  • 1 cup mozzarella cheese (, shredded)
  • 1 tbsp olive oil (for drizzling later)
  • 500 g / 1 lb frozen spinach (pre chopped) (, thawed and excess water squeezed out)
  • 500 g / 1 lb ricotta cheese (NOT smooth, whipped or spreadable in tubs)
  • 1 egg
  • 1/2 cup parmesan cheese (, shredded)
  • 1 garlic clove (, pressed using garlic crusher or finely grated)
  • 1/8 tsp finely grated nutmeg (substitute nutmeg powder)
  • 1 can (700g / 25 oz) passata (strained tomatoes)

Method
 

  1. Heat 1 tbsp olive oil in a 25cm/10" ovenproof skillet over medium-high heat.
  2. Add 1 garlic clove (pressed or grated) and sauté for 10 seconds. Add 1/2 onion, finely chopped (if using) and cook until translucent and starting to turn golden.
  3. Stir in 1 can (700g/25 oz) passata, 1/2 cup water, 1/4 tsp chilli flakes (optional), salt and pepper. Simmer for 5 minutes on medium-low.
  4. Stir through 1 tbsp fresh basil, chopped (or 1 tsp dried basil). Scoop out 1 cup of sauce for drizzling later. Keep warm.
  5. In a bowl, combine 500g thawed and squeezed spinach, 500g ricotta, 1 cup shredded mozzarella, 1 egg, 1/2 cup shredded parmesan, the pressed garlic, and 1/8 tsp nutmeg. Mix well.
  6. Preheat oven to 180°C/350°F (160°C fan/325°F gas).
  7. Spread the remaining tomato sauce in the base of the skillet.
  8. Lay out 8-10 fresh lasagne sheets. Spread the spinach-ricotta mixture evenly over the sheets, then roll them up tightly like a Swiss roll.
  9. Place the rolled lasagne bundles seam-side down in the skillet over the sauce. Drizzle with the reserved 1 cup of tomato sauce and 1 tbsp olive oil.
  10. Cover skillet with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly. Let rest for 5 minutes before serving.

Notes

- Ensure the spinach is VERY well squeezed to avoid a watery filling.
- Use whole milk ricotta for the best creamy texture.
- If you can't find fresh lasagne sheets, use no-boil sheets, but you might need a little more sauce.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently in the oven or microwave.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.