Why Make This Recipe
Baked Spinach and Ricotta Rolls are a wonderful dish for any meal. They are easy to make, packed with flavors, and offer a great way to get your greens in. The creamy filling made with ricotta and spinach wrapped in soft lasagne sheets makes for a comforting treat. Plus, the tomato sauce adds the perfect touch of tangy sweetness.
How to Make Baked Spinach and Ricotta Rolls
Ingredients:
- 8 – 10 fresh lasagne sheets (15 x 11 cm/6 x 4.5")
- 1 cup mozzarella cheese, shredded
- 1 tbsp olive oil (for drizzling later)
- 500g / 1 lb frozen spinach (pre chopped, thawed, and excess water squeezed out)
- 500g / 1 lb ricotta cheese (not smooth, whipped or spreadable in tubs)
- 1 egg
- 1/2 cup parmesan cheese, shredded
- 1 garlic clove, pressed or finely grated
- 1/4 fresh nutmeg, grated (or 1/8 tsp nutmeg powder)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 onion, finely diced (brown, yellow, or white)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 700g / 24 oz tomato passata (US: Tomato puree)
- 1 1/2 cups water
- Handful of basil leaves (optional)
Directions:
Tomato Sauce:
- In a pot, heat the 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and diced onion. Cook until the onion is soft.
- Add the tomato passata, water, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook for about 10 minutes.
Filling & Assembling:
- In a large bowl, combine the thawed spinach, ricotta cheese, egg, 1 cup mozzarella cheese, parmesan cheese, pressed garlic, grated nutmeg, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until combined.
- Preheat your oven to 180°C (350°F).
- Take a lasagne sheet and lay it flat. Place about 2 tablespoons of the spinach and ricotta filling on one end. Roll it up tightly and place it seam side down in a baking dish.
- Repeat with the remaining lasagne sheets and filling.
- Pour the tomato sauce over the rolled lasagne sheets in the baking dish. Sprinkle the remaining mozzarella cheese on top and drizzle with olive oil.
- Bake for 30-35 minutes or until the cheese is golden brown and bubbly.
How to Serve Baked Spinach and Ricotta Rolls
Once out of the oven, let the rolls cool for a few minutes. Serve them warm, garnished with fresh basil if desired. They go well with a simple side salad or garlic bread.
How to Store Baked Spinach and Ricotta Rolls
If you have leftovers, cover them tightly and refrigerate. They will last for up to 3 days. You can reheat them in the oven at 180°C (350°F) until warmed through or in the microwave.
Tips to Make Baked Spinach and Ricotta Rolls
- Make sure to squeeze out as much water from the spinach as possible. This keeps the filling from becoming watery.
- Feel free to add other herbs or spices to the filling to add more flavor.
- You can use other types of cheese if you prefer, such as feta or goat cheese.
Variation
You can add cooked chicken or turkey to the filling for added protein. For a vegetarian option, consider using mushrooms or zucchini in the filling mix.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just be sure to wilt it down and squeeze out any excess water.
2. Can I prep these rolls in advance?
Absolutely! You can assemble the rolls a day ahead and store them in the fridge until you’re ready to bake them.
3. What can I serve with these rolls?
They pair well with a light salad, garlic bread, or even a side of roasted vegetables. Enjoy!
Baked Spinach and Ricotta Rolls
Ingredients
Filling
- 500 g frozen spinach, thawed, excess water squeezed out Make sure to squeeze out as much water as possible.
- 500 g ricotta cheese Use ricotta that is not smooth or spreadable.
- 1 number egg
- 1 cup mozzarella cheese, shredded Reserve some for topping.
- 1/2 cup parmesan cheese, shredded
- 1 clove garlic, pressed or finely grated
- 1/4 number fresh nutmeg, grated Or 1/8 tsp nutmeg powder.
- 3/4 tsp salt
- 1/2 tsp black pepper
Tomato Sauce
- 2 tbsp olive oil For sautéing.
- 2 cloves garlic, minced
- 1/2 number onion, finely diced Brown, yellow, or white.
- 3/4 tsp salt
- 1/2 tsp black pepper
- 700 g tomato passata Can be substituted with tomato puree.
- 1 1/2 cups water
Assembly
- 8 - 10 number fresh lasagne sheets Size: 15 x 11 cm / 6 x 4.5 inches.
- 1 tbsp olive oil For drizzling.
- handful number basil leaves Optional for garnish.
Instructions
Tomato Sauce
- In a pot, heat the 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and diced onion. Cook until the onion is soft.
- Add the tomato passata, water, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook for about 10 minutes.
Filling & Assembly
- In a large bowl, combine the thawed spinach, ricotta cheese, egg, 1 cup mozzarella cheese, parmesan cheese, pressed garlic, grated nutmeg, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until combined.
- Preheat your oven to 180°C (350°F).
- Take a lasagne sheet and lay it flat. Place about 2 tablespoons of the spinach and ricotta filling on one end. Roll it up tightly and place it seam side down in a baking dish.
- Repeat with the remaining lasagne sheets and filling.
- Pour the tomato sauce over the rolled lasagne sheets in the baking dish. Sprinkle the remaining mozzarella cheese on top and drizzle with olive oil.
- Bake for 30-35 minutes or until the cheese is golden brown and bubbly.