Spinach and Ricotta Rotolo
Discover the delicious Spinach and Ricotta Rotolo! A healthy, vegetarian dish that combines fresh ingredients for a delightful meal. 🍽️🌱
Equipment
- 1 Large Pot For blanching spinach.
- 1 Mixing bowl For preparing the filling.
- 1 Baking dish For baking the rotolo.
- 1 Aluminum Foil To cover the baking dish while baking.
Ingredients
Vegetables
- 300 grams Fresh Spinach Packed with vitamins A and C.
- 2 cloves Garlic Minced for flavor.
Dairy
- 250 grams Ricotta Cheese Rich in protein.
- 200 grams Mozzarella For topping.
Pasta
- 6 sheets Pasta Sheets Lasagna or other types.
Spices
- 1 pinch Nutmeg Enhances flavors.
- to taste Salt and Pepper Basic seasonings.
Oils
- 2 tablespoons Olive Oil For richness.
Instructions
Preparation
- Blanch the Spinach: Bring a large pot of salted water to a boil. Add the fresh spinach and cook for about 2 minutes. Drain and rinse under cold water, then chop finely.
Filling
- Prepare the Filling: In a mixing bowl, combine chopped spinach with ricotta cheese, minced garlic, nutmeg, salt, and pepper. Mix until well combined.
Assembly
- Assemble the Rotolo: Lay out pasta sheets and spread a layer of the spinach and ricotta mixture over each sheet, leaving a border.
Rolling
- Roll It Up: Carefully roll each sheet from one end to the other, creating a tight log. Secure ends with toothpicks if necessary.
Baking
- Prepare for Baking: Preheat oven to 375°F (190°C). Spread marinara sauce in the baking dish, then place rolled rotolo seam-side down and cover with more sauce and mozzarella.
Cooking
- Bake to Perfection: Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
Serving
- Let It Rest: Allow to rest for 5-10 minutes before slicing. Serve warm, garnished with herbs or Parmesan if desired.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 350 | 18g | 20g | 30g |