Description
Spinach and Ricotta Rotolo: A classic Italian dish with pasta, creamy ricotta, spinach, and rich tomato sauce. Perfectly baked and delicious!
Ingredients
Scale
- 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