Indulge in Creamy Baked Spinach Ricotta Rotolo Delight

Oh wow, let me tell you about this amazing dish I can’t get enough of—Baked Spinach Ricotta Rotolo! It’s like… this cozy hug in food form. You’ve got these soft pasta sheets, layered up with this creamy, dreamy spinach and ricotta filling, all nestled in with a rich tomato sauce and melty cheese. Honestly, it’s the kind of meal that makes my heart sing, and it’s so perfect for those family dinners where everyone just digs in and enjoys. You can practically smell the love wafting from the kitchen!

Why You’ll Crave It

• So comforting—like a warm blanket on a chilly night, really!
• Perfect for impressing guests or just indulging yourself after a long day.
• Layers and layers of flavors… it’s just fun to eat!
• Leftovers (if there are any) taste even better the next day.
• And hey, it’s vegetarian-friendly! Bonus points!

My family fights over the last piece every time I make this…

What You’ll Need

• Pasta Sheets: 9 sheets of lasagna or fresh pasta, something that rolls nicely
• Ricotta Cheese: 400 grams of creamy goodness, straight from the tub
• Spinach: 250 grams, cooked and chopped; fresh or frozen works!
• Parmesan Cheese: 100 grams, grated; a little extra is always welcomed!
• Mozzarella Cheese: 150 grams, shredded; the more cheese, the better, right?
• Egg: 1 large; helps bind everything together nicely
• Nutmeg: just a pinch; it brings out such a warm flavor
• Salt and Pepper: to taste; season to your heart’s content!
• Tomato Sauce: 500 grams, your favorite kind; it’s the best part!
• Basil: fresh, for garnish; just makes it look so pretty!

Easy How-To

Let’s Get Cooking

Okay, first things first, preheat your oven to 190°C (375°F). You want it nice and toasty! While that heats up, grab a pan, toss in the spinach, and cook it over medium heat until it’s all wilted. It’ll shrink down a bit—amazing how that works! Remove it from the heat, let it cool a minute, and then you gotta squeeze out all that extra moisture. Chop it finely so it mixes perfectly in your filling. Now, in a mixing bowl, combine that spinach, the ricotta, egg, parmesan, and salt and pepper. Mix it all up until it’s nice and smooth. Smells so good already…

Next, roll out those pasta sheets if they aren’t already. If you’ve got a pasta machine, use it! They should be thin, but manageable. Lay one sheet down, spread that luscious filling over it, leaving a little edge around. Then—this is crucial—roll it up tightly from one end to the other, keeping that filling snug inside.

Now slice the rolled pasta into pieces about 2.5 cm (1 inch) thick. They’re gonna look like mini pinwheels, so cute! Grab a baking dish, and let’s do this! Spread a layer of tomato sauce on the bottom, then place those little slices upright in the dish, cut side up (so pretty!). Pour more sauce over the top to coat them well, and sprinkle that mozzarella cheese generously.

Cover the dish with foil and pop it in the oven for about 30 minutes. Then take off the foil and let it bake for another 15 minutes until that cheese is bubbling and golden… you could practically dive in right then! But, wait a sec—let it cool slightly before you serve it, alright? Trust me!

Good to Know

• If you want a little kick, try adding some garlic or red pepper flakes to the filling.
• You can swap out cheeses for creaminess; for example, mascarpone is super nice.
• Leftovers? They’re a dream… pop ‘em in the fridge for a few days, and they’ll reheat beautifully.

Serving Ideas

• Serve with a fresh garden salad or maybe some garlic bread for that perfect munch!

Top Tricks

• When you’re layering, make sure to spread the filling evenly so every bite is bursting with flavor!

Frequently Asked Questions

Can I use different types of cheese?

Absolutely! Feel free to mix and match—like mozzarella or gouda alongside ricotta, it’s gonna be scrumptious.

How do I store leftovers?

Just toss leftovers in an airtight container in the fridge for up to three days. When you’re ready, reheat in the oven or microwave!

Can I make this dish ahead of time?

You sure can—prep it in advance, pop it in the fridge. Just remember to add a few extra minutes to the baking time if it’s cold from the fridge.

What type of pasta should I use?

Sheets of lasagna or any flat pasta that can be rolled work like a charm. Fresh pasta usually yields the best results!

Is it possible to freeze the rotolo?

Yes, definitely! Assemble it, wrap it tightly, and freeze for up to two months. Just remember, bake it straight from frozen but add some extra time!

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This Baked Spinach Ricotta Rotolo is, honestly, it’s such a treat—perfectly cheesy, comforting, and just a little fancy without being over-the-top. It’s great for sharing, or just savoring at home with a good movie. Give it a go, and I promise you’ll be hooked!