• prep: 30 min
• cook: 45 min
• total: 1 hr 15 min

servings:

Recipe video above. Rotolo is a lessor known Italian pasta dish where a filling is rolled up in pasta sheets then rolled like a roulade, poached, sliced then served. It is so tasty, but quite technical and time consuming to make. This is my version - a baked version which is made more like cannelloni. Much easier, just as tasty and best of all, you get crunchy brown bits you don't get with the traditional rotolo!Want a meat filling? Use the filling from this Spinach & Beef Cannelloni - scale up by 50% (or use extra spinach), cool (will thicken) then roll!

• 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)
• 1/4 fresh nutmeg (, grated (or 1/8 tsp 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))
• 1/2 tsp black pepper
• 700 g / 24 oz tomato passata ((US: Tomato puree) (Note 5))
• 1 1/2 cups water
• Handful basil leaves ((optional))

Click Here For Step-By-Step Instructions