Spinach Pasta Rolls
Indulge in the comforting flavors of these cheesy, savory Spinach Pasta Rolls—a delicious twist on traditional stuffed pasta dishes. Made with tender lasagna sheets rolled around a creamy spinach and ricotta filling, this recipe is elevated with a rich tomato garlic sauce and a bubbly layer of melted mozzarella. Perfectly seasoned with a hint of nutmeg and Parmesan, these rolls are a satisfying vegetarian option that’s ideal for family dinners or entertaining guests. With only 25 minutes of prep time and effortless steps, this baked dish brings together wholesome ingredients for a meal that’s both hearty and elegant. Serve these pasta rolls with a side salad or garlic bread for the ultimate Italian-inspired feast!
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Recipe Information
Ingredients
- 8 sheets Fresh lasagna sheets
- 300 grams Spinach (fresh or frozen)
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 1 large Egg
- 0.25 teaspoons Nutmeg (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves (minced)
- 500 milliliters Tomato passata
- 1 teaspoon Dried oregano
- 100 grams Grated mozzarella cheese
Instructions
Preheat your oven to 180°C (350°F).
If using fresh spinach, rinse it thoroughly and wilt it in a dry pan over medium heat. If using frozen spinach, thaw it and squeeze out excess moisture. Chop the spinach finely.
In a large bowl, mix the chopped spinach, ricotta cheese, grated Parmesan, egg, nutmeg (if using), salt, and black pepper until well combined.
Lay out the lasagna sheets on a clean surface. Spoon an even layer of the spinach and ricotta mixture over each sheet, leaving a small border around the edges.
Roll up each lasagna sheet tightly into a cylinder. If the sheets are too stiff to roll, you can briefly blanch them in boiling water to soften them.
In a saucepan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the tomato passata, add the dried oregano, and season with a pinch of salt and pepper. Simmer the sauce for about 10 minutes.
Spread a thin layer of the tomato sauce over the bottom of a large baking dish.
Arrange the spinach pasta rolls seam-side down in the dish. Pour the remaining tomato sauce evenly over the top.
Sprinkle the grated mozzarella cheese over the rolls.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the spinach pasta rolls rest for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 561 mg | 43% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 951 mg | 20% | |
*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.
