Do you remember that feeling of walking into your grandmother’s kitchen on a Sunday afternoon, when the air was thick with the aroma of tomatoes, garlic, and freshly baked bread? For many Italians, this scene is reminiscent of one dish in particular—rotolo.
This unique and versatile dish isn’t as widely known as lasagna or spaghetti, but it carries the same comforting warmth of home-cooked Italian meals. Translating to “scroll” or “coil,” rotolo is all about rolling up delicious fillings in pasta sheets and baking them to perfection. It’s like a beautiful pasta roulade that looks as delightful as it tastes.
The rotolo is the kind of dish that, once you’ve tried it, you’ll wonder how you ever lived without it. With its rich fillings and customizable ingredients, it’s perfect for family gatherings or a cozy night in. Let’s dive into this recipe and explore how you can bring a little piece of Italy into your kitchen.
The Essentials: What You’ll Need
Before we jump into making rotolo, let’s talk about what you’ll need. The ingredients are simple, but their quality can make a world of difference.
Ingredients:
- 6 lasagna noodles: Fresh lasagna sheets work best for this dish, but if you can only find dried ones, that’s okay too. Just boil them according to the package instructions before using.
- 1 egg (size M): This will help bind the filling together.
- 1 tablespoon olive oil: For that authentic Italian flavor.
- 200g ricotta cheese: A creamy base for the filling.
- 20g spinach: Adds a nice color and a hint of bitterness to balance the cheese.
- 150g shredded mozzarella: For that gooey, melty texture we all love.
- 15g grated parmesan: A little bit goes a long way in adding depth to the flavor.
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 200g crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil, chopped
How to Roll Your Way to a Perfect Rotolo
1. Start with the Sauce
The secret to a great rotolo lies in its sauce. Start by placing a medium saucepan over medium heat and adding 2 tablespoons of olive oil. Once hot, add the diced onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes, oregano, and a pinch of salt and pepper. Let the sauce simmer, partially covered, for about 15 minutes. Stir in some freshly chopped basil right at the end to give it that fresh, herby finish.
2. Prepare the Pasta
While your sauce is simmering, bring a large pot of water to a boil. Add the lasagna noodles and a dash of olive oil to prevent them from sticking together. Cook the noodles one minute less than the package instructions suggest—you don’t want them to become too mushy after baking. Once done, strain the noodles and run them under cold water to stop them from cooking any further. Lay them out in a single layer on a sheet of parchment paper to prevent sticking.
3. Make the Filling
In a mixing bowl, combine the ricotta cheese, spinach, shredded mozzarella, grated parmesan, egg, onion, minced garlic, salt, and pepper. Mix everything well until you have a smooth, evenly combined filling. This is where the magic happens, so don’t rush it. Make sure all the ingredients are well blended to create a filling that’s creamy and flavorful.
4. Assemble the Rotolo
Preheat your oven to 375°F (190°C). Pour a cup of your homemade marinara sauce into the bottom of an 18×18 baking pan. This will help prevent the pasta from sticking and add even more flavor to the dish.
Now, divide the cheesy filling evenly among the lasagna noodles, spreading it out to cover the entire surface of each noodle. Carefully roll up each noodle from one end to the other. Don’t worry if a little filling squeezes out—it just adds to the charm! Now, place the rolled up lasagna noodles seam-side down in a baking dish. Pour your favorite marinara sauce over the noodles, making sure to cover them completely. If you’re feeling fancy, sprinkle some mozzarella cheese on top for an extra cheesy finish. Then, cover the dish with foil and bake in the oven for 25-30 minutes. And there you have it, a delicious twist on the classic lasagna bolognese recipe!
5. Bake to Perfection
Place each rolled noodle, seam side down, into the baking dish with the sauce. Spoon another tablespoon of marinara sauce over each roll and top with a slice of fresh mozzarella or a sprinkle of shredded mozzarella. Bake in your preheated oven for 20 minutes or until the cheese is melted and bubbly.
A Few Tips to Perfect Your Rotolo
- Choose Fresh Ingredients: Fresh spinach and high-quality cheeses will elevate the dish. Avoid pre-grated parmesan if possible, as it tends to have a grainy texture.
- Play with Fillings: Rotolo is incredibly versatile. You can add roasted vegetables, different cheeses, or even meats like prosciutto or sausage for a heartier meal.
- Don’t Overcook the Pasta: Since the noodles will continue cooking in the oven, undercooking them slightly in boiling water will ensure they have the perfect texture once baked.
Serving Suggestions and Variations
If you’re looking to switch things up, consider these variations:
- Mushroom and Ricotta Rotolo: Replace the spinach with sautéed mushrooms for an earthier flavor.
- Pumpkin and Sage Rotolo: Swap the spinach for roasted pumpkin and add a touch of sage to the filling for a cozy, autumn-inspired dish.
Wrapping It Up
Rotolo is more than just a meal; it’s an experience that brings a little slice of Italian tradition to your table. Whether you’re making it for a family dinner or a special occasion, it’s sure to impress with its rich flavors and beautiful presentation. Enjoy experimenting with fillings and sauces to make it your own—there’s no wrong way to roll with rotolo!
Lasagna Rolls
Ingredients
- 6 lasagna noodles
- 1 egg size M
- 1 tbsp olive oil
- 200 g ricotta cheese
- 20 g spinach
- 150 g shredded mozzarella
- 15 g grated parmesan
Instructions
TOMATO SAUCE:
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Add diced onion and saute until soft (5 minutes), then stir in garlic for 1 minute until fragrant.
- Add crushed tomatoes 200 g, oregano 1 tsp, salt and pepper. Simmer partially covered for 15 minutes.
- Stir in chopped fresh basil and remove from heat.
Instructions:
- Preheat the oven to 375° F (190C) and bring a large pot of water to a boil. Add lasagna noodles and olive oil to the pot and cook them 1 minute less than suggested on package instructions. You don’t want them to be too mushy after baking!
- Strain the noodles and run them under cold water to prevent them from cooking longer. Place a sheet of parchment paper on the counter and lay the noodles out in a single layer.
- Add the ricotta, spinach,dried basil, mozzarella, parmesan cheese, egg, onion, minced garlic, salt, and pepper to a mixing bowl. Mix until well combined.
- Pour 1 cup of marinara sauce into the bottom of a 18X18 baking pan.
- Divide cheesy filling mixture evenly between the al dente lasagna noodles, spreading the mixture in an even layer across the surface of each noodle. Gently roll each noodle up.
- Spoon another tablespoon of marinara sauce over the top of each roll up and lay a slice of fresh mozzarella or a of shredded mozzarella, as desired.
- Bake at 375 degrees (190C) for 20 minutes or until the cheese is melted and the sauce is bubbly.
Notes
•Mix filling, roll up, cut into thirds;
•Place in sauce, bake!
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