Spinach and Ricotta Rotolo is an irresistible Italian-inspired dish featuring tender pasta sheets filled with a creamy ricotta and spinach mixture, rolled into spirals, and baked in a rich marinara sauce. This comforting meal is perfect for family dinners or special occasions, delivering a delightful combination of flavors and textures.
Why You’ll Love This Recipe
- Comforting and hearty: This dish is the ultimate comfort food, packed with cheesy goodness and a satisfying pasta texture.
- Impressive yet simple: Despite its elegant presentation, Spinach and Ricotta Rotolo is straightforward to prepare.
- Versatile: Serve it as a main course with salad or garlic bread, or as a hearty side dish.
- Make-ahead friendly: It can be assembled in advance, making it ideal for busy weeknights or entertaining.
Ingredients
10 fresh lasagna sheets (store-bought or homemade)
2 cups ricotta cheese
2 cups fresh spinach, finely chopped
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg, lightly beaten
1/2 tsp garlic powder
1/4 tsp nutmeg
Salt and black pepper to taste
3 cups marinara sauce (homemade or store-bought)
Fresh basil leaves, for garnish
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
- In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, egg, garlic powder, nutmeg, salt, and pepper. Mix until smooth and evenly combined.
- Lay out the lasagna sheets on a clean surface. Spread an even layer of the ricotta-spinach mixture onto each sheet, leaving a small border along one edge.
- Roll each lasagna sheet tightly from one end to the other, forming a spiral. Cut each roll in half to create smaller rotolo pieces.
- Pour 1 cup of marinara sauce into the bottom of the prepared baking dish. Arrange the rotolo pieces upright in the dish, snugly next to each other.
- Spoon the remaining marinara sauce over the tops of the rotolo and sprinkle with shredded mozzarella cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
Variations
- Protein addition: Add cooked, crumbled sausage or shredded chicken to the ricotta mixture for extra protein.
- Gluten-free: Use gluten-free lasagna sheets.
- Vegan option: Substitute dairy-free ricotta, Parmesan, and mozzarella for a plant-based version.
- Spicy twist: Add red pepper flakes to the marinara sauce for a hint of heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes.
- Freezing: Assemble the dish without baking, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding an extra 10-15 minutes to the cooking time.
FAQs
1. Can I use dried lasagna sheets instead of fresh?
Yes, but boil the sheets briefly to soften them before rolling.
2. Can I make this dish ahead of time?
Absolutely! Assemble the dish and refrigerate for up to 24 hours before baking.
3. What’s the best way to chop spinach for the filling?
Finely chop fresh spinach or use thawed frozen spinach (squeeze out excess water).
4. Can I use store-bought marinara sauce?
Yes, high-quality store-bought marinara works perfectly for convenience.
5. Can I double the recipe?
Yes, simply use a larger baking dish or two dishes and adjust ingredient quantities.
6. Is there a substitute for nutmeg?
You can omit it or use a pinch of cinnamon for a similar warmth.
7. How can I prevent the rolls from unraveling?
Roll the pasta tightly and secure the seam side down in the baking dish.
8. What side dishes pair well with this recipe?
A crisp green salad or garlic bread are excellent accompaniments.
9. Can I use other types of cheese?
Yes, try pecorino, asiago, or fontina for variation.
10. How do I know when the dish is done?
The cheese should be melted and bubbly, with the sauce gently simmering around the edges.
Conclusion
Spinach and Ricotta Rotolo is a crowd-pleasing dish that combines creamy, cheesy filling with tender pasta and rich marinara sauce. Whether for a weeknight dinner or a special gathering, this recipe is sure to impress. With its versatility and comforting flavors, it’s a must-try for any pasta lover.
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Spinach and Ricotta Rotolo
- Total Time: 55 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Spinach and Ricotta Rotolo: A classic Italian dish with pasta, creamy ricotta, spinach, and rich tomato sauce. Perfectly baked and delicious!
Ingredients
- 10 fresh lasagna sheets (store-bought or homemade)
- 2 cups ricotta cheese
- 2 cups fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 egg, lightly beaten
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- Salt and black pepper to taste
- 3 cups marinara sauce (homemade or store-bought)
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
- In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, egg, garlic powder, nutmeg, salt, and pepper. Mix until smooth and evenly combined.
- Lay out the lasagna sheets on a clean surface. Spread an even layer of the ricotta-spinach mixture onto each sheet, leaving a small border along one edge.
- Roll each lasagna sheet tightly from one end to the other, forming a spiral. Cut each roll in half to create smaller rotolo pieces.
- Pour 1 cup of marinara sauce into the bottom of the prepared baking dish. Arrange the rotolo pieces upright in the dish, snugly next to each other.
- Spoon the remaining marinara sauce over the tops of the rotolo and sprinkle with shredded mozzarella cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Italian