Spinach and Ricotta Rotolo

IMG_3696I’m one of those people who’ll take anything for free, doesn’t matter what it is, if it’s free then I’ll have it. Most of the time it’s just junk and I never end up using it. So in a matter of weeks my mum would have found a legitimate excuse to put anything that’s lying around in the bin. But not this time… Last month we were going through the checkout at Coles when I saw a Coles recipe magazine so, being me, I picked it up and started looking through the pages. Surprisingly it actually looked pretty good. But then it got better, I realised it was for FREE! Score!! So I took it home and haven’t used it since. Until the other day when I made this beautiful pasta dish, oozing with cheesy goodness. It’s a winner! IMG_3686 Recipe Spinach and Ricotta Rotolo Serves 6 Ingredients:

  • 8 fresh lasagna sheets
  • 1 large bunch English spinach
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 600g fresh ricotta
  • ½ cup finely grated parmesan
  • ¼ cup toasted pine nuts
  • 400g can diced tomatoes
  • 1 cup tomato pasta sauce + ½ cup
  • ½ cup mozzarella cheese
  • Basil leaves to serve


  1. Preheat oven to 180 degrees Celsius.
  2. Cut off all the stalks on the spinach leaves and remove the stalks. Wash leaves thoroughly and roughly tear apart. Place in a large frying pan with a little olive oil and cook until wilted, tossing every so often. Set aside for 5 minutes to cool slightly. Squeeze to remove excess liquid.
  3. Heat oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until golden.
  4. Combine spinach, onion mixture, pine nuts, parmesan and ricotta in a large bowl. Season with salt and pepper.
  5. Place one lasagna sheet on a clean on a clean work surface. Spoon one-eighth of the ricotta mixture over the lasagna sheet. Starting from 1 short end, roll up to enclose filling. Repeat with remaining lasagna sheets and filling. Use a knife to cut each pasta roll into thirds.
  6. Combine the tomato and pasta sauce in a bowl and spoon into the base of a 25cm-diameter baking dish. Place pasta rolls, cut side up, side by side, over the sauce.
  7. Cover with alfoil and bake for 25 minutes. Remove from oven and pour over the rest of the pasta sauce and sprinkle with the mozzarella cheese. Put back into the oven with the alfoil and bake for another 15 minutes. Sprinkle with basil leaves.

I topped mine with some basil pesto, olive oil and some more basil!

Notes: If you want a more substantial meal serve this hearty pasta dish with a nice garden salad. Source: Coles Free Magazine – April 2015 This dish is very similar to spinach and ricotta cannelloni, and so, is great for vegetarians, especially if you want something more hearty and filling. With the super power of spinach and the delightfulness of the fluffy ricotta you’ll be wanting more and more! Enjoy, Tanisha xx


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