Cheese,  Hov's Sauces,  Meatless Monday,  Pasta,  Pasta Sauce

Baked Spinach and Ricotta Rotolo

Hello Meatless Monday! Yes, it’s that time of the week again – how quickly it comes around! Today I made my version of an Italian classic. Baked Spinach and Ricotta Rotolo. This is absolutely delicious and quite easy for the average home cook to make.

The kids will love this one too! Basically, this is a spinach and ricotta mix rolled in lasagne sheets and baked in Hov’s Kitchens Napoli Pasta Sauce. Then topped with cheese and baked again until the cheese has melted.

There are other versions of baked spinach and ricotta rotolo but they can be quite tricky to make and are also very time consuming. I’m all about making recipe’s for the people who don’t have time to fuss about and having the ingredients already in the pantry. Jamie Oliver, came up with an easier version and I adapted his version, made some changes and came up with my own.

I’ve read recipe’s where it say’s “Don’t use ricotta in the tub” “only fresh ricotta” “Don’t use fresh spinach” “Only use fresh Lasagne sheets” blah blah blah .. Pffft ..

Today we are using fresh spinach, dried lasagne sheets and Ricotta from a tub that I needed to use up because it was just sitting in my fridge. The end result was still absolutely delicious and the kids had seconds. I also snuck a rotolo and gobbled it up when I was doing the dishes. I had left overs and they are fine to freeze for another meal.

Let’s do this! Let’s make some Baked Spinach and Ricotta Rotolo!

I used dry lasagne sheets, I’ve had them sitting in the pantry for a while and they really needed to be put to use. I only had the curly ones, feel free to use flat lasagne sheets if that is what you have in the pantry. The only difference is when you cut them, you will cut them in 3’s instead of in half.

In a large pot boil about 8 cups of water. Once the water is boiling add the lasagne sheets and boil them for around 5-7 minutes. You’ll want the sheets to be pliable and be able to roll, but not falling apart. Set the lasagne sheets on a flat chopping board or surface once boiled. Set aside.

In a fry pan add the spinach with a bit of oil and let it wilt. Then add to a bowl and let it cool down a little.

In the bowl containing the spinach, add the ricotta cheese, egg, salt, pepper, garlic powder, and the allspice and give it a good stir. Once everything is well combined, add the shredded cheese and give it another stir.

Ricotta cheese, spinach, egg and spices added. Stir. Then add a cup of shredded cheese.

Take a spoon and spread the mixture onto the lasagne sheets, then roll. If they don’t stick together, brush a little bit of water onto the ends. Once you have rolled the sheets with the mixture, cut them in half. You will have 16 lasagne rolls. Remember, If you have used flat lasagne sheets, cut them in 3’s.

Spoon the mixture onto the sheets and roll.
Roll the sheets and cut them in half – giving you 16 rolls.

In a skillet add Hov’s Kitchens Napoli Pasta sauce and heat on medium until it starts to bubble. Take off the heat and add the lasagne rolls into the skillet. Cover loosely with some foil and put in the oven for 30 minutes.

Heat Hov’s Kitchens Napoli Pasta Sauce until it starts to bubble.
Fill the skillet with the lasagne rolls. Loosely cover with foil and add to
the oven.

Almost There.

After 30 minutes, remove from the oven and remove the foil. Add 1 cup of shredded cheese and put back into the oven for a further 15 minutes.

Take out of the oven when the cheese has melted and browned a little. Serve the Baked Spinach and Ricotta Rotolo on it’s own or with a side of hot chips or salad.

Yum!





Baked Spinach and Ricotta Rotolo

The filling of spinach and ricotta is rolled up in lasagne sheets and then baked in Pasta Sauce. This is the way I make it, other versions are quite time consuming and can get technical. This recipe is for everyone to be able to make.
Course dinner, Main Course
Cuisine Australian, Italian
Keyword Hov’s sauces, lasagne, pasta, Rotolo
Prep Time 35 minutes
Cook Time 45 minutes
Servings 6 people

Equipment

  • Skillet

Ingredients

  • 8 curly Lasagne sheets
  • 1 cup Shredded cheese
  • 365g Ricotta Cheese
  • 300g Spinach
  • 1 egg
  • 1 tsp garlic powder
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp allspice
  • 1 cup shredded cheese
  • 500g jar Hov's Kitchens Napoli Sauce

Instructions

  • Boil about 8 cups of water in a large pot – once boiling, put in the lasagne sheets and boil for around 5-7 minutes. You want the lasagne to be soft enough to roll, but not over boiled where they fall apart.
  • Set the lasagne sheets on a flat chopping board or surface once boiled. Set aside.
  • If you are using fresh spinach (which I did for this recipe) wilt the spinach in a frypan for a few minutes. Then add to a large bowl. Let it cool down.
  • In the bowl containing the spinach, add the ricotta cheese, egg, salt, pepper, garlic powder, and the allspice and give it a good stir. Once everything is well combined, add the shredded cheese and give it another good stir.
  • Take a spoon and spread the mixture onto the lasagne sheets. Then roll the sheets. If they don't stick together, brush a little bit of water on the ends. Once you have rolled the sheets with the mixture, cut them in half. You will have 16 lasagne rolls.
  • preheat the oven to 180C .
    In a skillet add Hov's Kitchens Napoli Pasta sauce and heat on medium heat until it starts to bubble. Take off the heat and add the lasagne rolls into the skillet. Cover loosely with some foil and put in the oven for 30 minutes.
  • After 30 minutes, remove from the oven and remove the foil. Add 1 cup of shredded cheese and put back into the oven for a further 15 minutes.
  • Take out of the oven when the cheese has melted and browned a little.
    Serve on it's own or with a side of hot chips or salad.
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