Baked Spinach and Ricotta Rotolo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta sheets rolled with spinach and ricotta filling, then baked in tomato sauce like cannelloni. Rich, cheesy, and satisfying with a crispy, browned top. An elegant Italian vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 8 - 10 fresh lasagne sheets ((15 x 11 cm/6 x 4.5") (Note 1))
- 1 cup mozarella cheese (, shredded)
- 1 tbsp olive oil ((for drizzling later))
- 500g / 1 lb frozen spinach (pre chopped) (, thawed and excess water squeezed out (Note 2))
- 500 g / 1 lb ricotta cheese ((NOT smooth, whipped or spreadable in tubs, Note 3))
- 1 cup mozzarella cheese (, shredded)
- 1 egg
- 1/2 cup parmesan cheese (, shredded)
- 1 garlic clove (, pressed using garlic crusher or finely grated)
- 1/8 tsp finely grated nutmeg ((substitute 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, white))
- 700 g / 24 oz tomato passata ((US: Tomato puree) (Note 5))
- 1 1/2 cups water
- Handful basil leaves ((optional))
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 1061mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 976mg
- Calcium
- 857mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1061MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.