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.
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Recipe Information
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
Instructions
Preheat your oven to 200°C (390°F) and lightly grease a baking dish.
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.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
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.
Transfer the spinach-mushroom mixture to a bowl. Stir in the ricotta cheese, grated Parmesan, nutmeg, salt, and black pepper. Mix until well combined.
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.
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.
Pour the remaining tomato passata over the rolls, ensuring they are well-covered. Sprinkle dried oregano on top, followed by grated mozzarella cheese.
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.
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
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 4795 mg | 208% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 29.2 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3021 mg | 232% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2373 mg | 50% | |
*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.
