Pinwheel Pasta Bake
Bring a touch of creativity to your weeknight dinners with this irresistible Pinwheel Pasta Bake—an Italian-inspired twist on traditional lasagna. Featuring tender lasagna sheets rolled into elegant pinwheels and filled with a creamy ricotta, mozzarella, and spinach mixture, this recipe is as visually stunning as it is delicious. Smothered in a rich marinara sauce, topped with gooey melted cheese, and baked to golden perfection, it’s the ultimate comfort food for pasta lovers. With just 25 minutes of prep time and simple steps like rolling the pasta sheets and layering flavors, this dish is perfect for impressing at dinner parties or elevating family meals. Serve warm as a stand-alone entrée or with a crisp green salad and garlic bread for a hearty, crowd-pleasing dinner. Perfect for lovers of baked pasta recipes, lasagna alternatives, and easy-to-make comfort food.
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Recipe Information
Ingredients
- 12 sheets Lasagna sheets
- 1.5 cups Ricotta cheese
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 cups Spinach, fresh and chopped
- 1 piece Egg, large
- 3 cups Marinara sauce
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian herbs
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with olive oil.
Bring a large pot of salted water to a boil. Cook lasagna sheets according to package instructions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, 1/4 cup of Parmesan, chopped spinach, egg, minced garlic, salt, black pepper, and Italian herbs. Mix until well combined.
Spread a thin layer of the ricotta mixture evenly over each lasagna sheet. Roll the sheets tightly into pinwheels, starting from one short end and rolling to the other.
Spread 1 cup of marinara sauce evenly on the bottom of the greased baking dish.
Slice each lasagna roll into 2 equal pieces and arrange them cut-side up in the baking dish, leaving a little space between rolls.
Pour the remaining marinara sauce over the pinwheels, making sure they are evenly coated.
Sprinkle the top with the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown on top.
Let the dish cool for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.8 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 471 mg | 36% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
