Spinach And Ricotta Rotolo Verde From The Oven


Keep coming up with new pasta dishes for the whole family (preferably a meat-free one) is challenging. I was looking for something new to try when I came across this recipe on BBC Good Food I liked the idea of spinach and ricotta combination filled pasta tubes. Rotolo (Italian for roll) can be made from fresh lasagne pasta. But I didn’t want to bother making the dough or cutting fresh pasta into small pieces so I used lasagne verdi sheets instead. It makes the whole process a lot faster and easier – and for a busy mum that’s a great bonus. You can use fresh pasta lasagne verdi sheets, that’s even faster. I only had dry ones at home so I just softened them by placing them into boiling water for 10 minutes. I also prefer lasagne verdi instead of plain lasagne sheets as I love the colour combination. The recipe will serve 4 adults and it takes about 1 hour and a bit to prepare it. Bobcat loved it, in spite of the spinach. (Well done, mummy.)

Spinach And Ricotta Rotolo Verde From The Oven


10 sheets of fresh or dry lasagne verdi sheets

250g mozzarella, grated

For the filling:

500g ricotta cheese

200g fresh baby or young spinach, washed

2 garlic cloves, minced

50g Parmesan, grated

1 egg

1/4 tsp freshly ground nutmeg

Salt and pepper to taste

For the tomato sauce:

1 medium brown onion, chopped

2 garlic cloves, minced

500g tomato passata

Handful of fresh basil

1 tbsp olive oil

Salt and pepper to taste


  • First, prepare the tomato sauce. In a pan heat the olive oil, add the onion and garlic then saute them for 5-7 minutes.
  • Then add the passata, the basil and some pepper and salt.
  • Cook it for a further 5-6 minutes.
  • Set it aside. 
  • Bring water to boil in a pan and steam the washed spinach leaves for 6-7 minutes. No more than that, they will cook further in the oven.
  • Grab a mixing bowl and put all the ingredients of the filling into it and combine them.
  • Lay out the lasagne sheets and with a tablespoon scoop a heaped spoonful of filling onto each sheet and spread it all over.
  • Then roll it up and cut it into half. Voila, your rotolos.


  • Pour half of your tomato sauce into a baking dish and even the sauce over the whole surface of the dish.
  • Place each of your rotolos nice and neatly – but don’t squeeze them – into the dish.
  • Finally, scatter all the 250g grated mozzarella cheese on the top of it.
  • In a pre-heated oven bake it for 25-30 minutes depending on how crunchy and brown you like your cheese and pasta. (I like it crunchy ?)

No need to cover it. Serve it immediately.




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