Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 9.3 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 800grams Woolworths diced tomatoes with onion, garlic & basil
- 500grams frozen chopped spinach, thawed
- 500grams fresh ricotta
- 1/2 cup breadcrumbs
- 2 cups shredded tasty cheese
- 2 free range eggs
- 2 spring onions, finely chopped
- 2 cloves garlic , crushed
- 4 sheets fresh lasagne
- 1/2 cup no-added-salt tomato paste
- 2tablespoons chopped continental parsley
Description
Nothing says simple and convenient like this affordable one-pan recipe. Boasting delicious Italian flavours, this spinach and ricotta rotolo will impress with every bite.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Spread half of the diced tomato over base of a 1.5L (6-cup) 24cm (top) large non-stick frying pan dish.
Step 2 of 4
Using hands, squeeze any excess liquid from spinach, then place in a large bowl. Add ricotta, half of the cheese, breadcrumbs, eggs, onion and garlic. Mix well. Season.
Step 3 of 4
To make 6 rotolo at a time, spread a sheet with 1 1/2 tbs tomato paste. Spread one-quarter of the ricotta mixture over sheet, leaving a 1cm border. Roll up, from long side, to enclose filling and form a log. Cut into 6 equal lengths. Arrange standing upright, cut-side down, side by side in prepared pan. Repeat with remaining sheets, tomato paste and ricotta mixture to make 24 rotolo in total.
Step 4 of 4
Spoon remaining tomato around rotolo in pan. Cover, then bake for 20 minutes. Uncover, sprinkle with remaining cheese and bake for a further 20 minutes or until golden-brown and bubbling. Remove from oven. Stand for 5 minutes. Serve sprinkled with parsley.
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