Craving a dish that's both comforting and impressive? Get ready to create a show-stopping Baked Spinach Ricotta Rotolo, where vibrant tomato sauce meets a creamy spinach and ricotta filling, all rolled into golden-brown perfection. Keep reading to uncover the secrets to this cheesy masterpiece!
Preparing the Dish
Okay, let's explore into preparing this awesome baked spinach ricotta rotolo! We're gonna start by making the tomato sauce—my fave part, honestly!
First, grab your ovenproof skillet, and heat up 2 tablespoons of olive oil. Sauté minced garlic, then add your finely diced onion. Cook until it's translucent—kinda see-through, you know?
Now, pour in the tomato passata, water, salt, and pepper. Simmer this for about 5 minutes. Just like with a proper stock, low and slow simmering is essential for flavor development. You can toss in some basil leaves if you're feeling fancy. Don't forget to scoop out a cup of that sauce for drizzling later—trust me, it's worth it! Keep it warm.
Next, the filling—mix spinach, ricotta, mozzarella, an egg, Parmesan, garlic, nutmeg, plus salt and pepper in a bowl! The nutmeg adds a secret hint of cozy delight! I can't wait for this!
Assembling the Rotolo
Now, let's get to the fun part—assembling the rotolo! First, preheat your oven to 180°C—that's 350°F for you Americans. I'm using my lasagna sheets, laying them out with the short end facing me. This is similar to baking a comfort food dish like baked ziti, which also benefits from a preheated oven.
Grab your filling. I'm scooping about 1/3 cup onto each sheet—packed, mind you, not all loosey-goosey. Dab a little water on the far end, like you're sealing a top-secret envelope.
Roll it up tightly, starting from your side. You want a nice, snug little log, like a sleeping caterpillar.
Cut each roll into three pieces—each should be around 3.5cm wide. Seriously, don't stress if they aren't perfect.
Place each piece into the tomato sauce in the skillet, filling-side up! Repeat till all the filling is gone—time to make extra tasty rolls!
Baking Instructions
After you've arranged those rotolo rolls so pretty in the sauce, I want you to drizzle the reserved tomato sauce over them — don't drown them completely, though; let's leave some bits peeking out! Now, cover it loosely with foil and bake for 30 minutes. This helps keep everything moist and happy in there.
Next, take it out, remove the foil, and get ready for the grand finale! Drizzle lightly with olive oil and sprinkle mozzarella generously on top. I love seeing that cheese melt and bubble. It's like a cheesy jacuzzi for the rotolo!
** Golden, bubbling cheese
** Aromatic basil leaves
- Rich tomato sauce simmering
- Crispy, browned edges
- The satisfying sizzle of the oven
Bake for another 15 minutes, or until the cheese is beautifully bubbly and golden, and you see some lovely crunchy bits around the edges – those are the best! Serve it up pronto, and enjoy! It's cheesy, saucy, and utterly divine!
Short Recipe Version
Baked Spinach Ricotta Rotolo Recipe (Concise)
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 6
Ingredients:
- 1 package (10 oz) frozen spinach, thawed and squeezed dry
- 15 oz ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 package (10 oz) refrigerated pizza dough
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
Instructions:
- Preheat oven to 375°F (190°C).
- In a bowl, combine spinach, ricotta, Parmesan, egg, nutmeg, salt, and pepper.
- Unroll pizza dough on a lightly floured surface.
- Spread ricotta mixture evenly over the dough.
- Roll the dough tightly into a log.
- Cut the log into 1-inch thick slices.
- Arrange slices in a baking dish coated with marinara sauce.
- Top with remaining marinara sauce and mozzarella cheese.
- Bake for 30-35 minutes, or until golden brown and bubbly.
Nutrition Information (Per Serving – Estimated):
- Calories: 350
- Protein: 22g
- Fat: 18g
- Carbohydrates: 26g