Spinach Mushroom Rotolo
Indulge in the rich, comforting flavors of Spinach Mushroom Rotolo, an Italian-inspired baked pasta dish bursting with wholesome ingredients and vibrant textures. Tender lasagna sheets are rolled around a luscious filling of sautéed baby spinach, golden button mushrooms, creamy ricotta, and a touch of nutmeg, creating perfect pinwheels of savory goodness. Nestled in a robust tomato passata base and crowned with bubbling mozzarella and fragrant oregano, this dish is finished to perfection in the oven. Ideal for family dinners or special gatherings, this easy-to-follow recipe transforms humble ingredients into a restaurant-quality meal. Serve your Spinach Mushroom Rotolo hot, garnished with fresh basil leaves, and watch it become a household favorite! Keywords: Spinach Mushroom Rotolo, baked pasta recipe, Italian-inspired dish, ricotta filling, vegetarian comfort food.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 sheets Lasagna sheets
- 300 grams Baby spinach
- 200 grams Button mushrooms
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Nutmeg
- 400 grams Tomato passata
- 150 grams Mozzarella cheese
- 1 teaspoon Dried oregano
- 5 leaves Fresh basil leaves
Directions
Step 1
Preheat your oven to 200°C (390°F) and lightly grease a baking dish.
Step 2
Bring a large pot of salted water to a boil. Cook the lasagna sheets for 2 minutes less than package instructions for al dente texture. Drain and lay them out flat on a clean kitchen towel to prevent sticking.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Step 4
Add the chopped mushrooms to the skillet and cook for 5-7 minutes until softened and golden. Stir in the baby spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
Step 5
Transfer the spinach-mushroom mixture to a bowl. Stir in the ricotta cheese, grated Parmesan, nutmeg, salt, and black pepper. Mix until well combined.
Step 6
On each lasagna sheet, spread an even layer of the filling mixture, leaving a small gap at one end. Roll each sheet tightly into a log.
Step 7
Pour half of the tomato passata into the base of the prepared baking dish. Slice each lasagna roll into 2 or 3 pieces and arrange them upright in the dish over the sauce.
Step 8
Pour the remaining tomato passata over the rolls, ensuring they are well-covered. Sprinkle dried oregano on top, followed by grated mozzarella cheese.
Step 9
Transfer the dish to the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the exposed pasta edges are slightly golden.
Step 10
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before serving. Enjoy your Spinach Mushroom Rotolo!
Nutrition Facts
| Serving size | (1595.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2262.1 |
| Total Fat 104.7g | 0% |
| Saturated Fat 49.7g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 300.7mg | 0% |
| Sodium 4795.2mg | 0% |
| Total Carbohydrate 215.3g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 29.2g | |
| Protein 129.9g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 3020.8mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 2372.9mg | 0% |
Source of Calories