Spinach and Ricotta Rotolo
As a mum of five hungry kids, I used to make a lot of pasta dishes for a couple of reasons. It filled growing boys up, it was cheap and cheerful and easy to prepare AND, my inner nonna just loves pasta dishes. I really think you cannot go wrong with this one. You could even go so far as to make your own pasta if you really wanted to save money! (And homemade pasta is a little bit more delicious than purchased, just saying...try it and see!)
This is part of our new ebook, Twenty Under Twenty. Twenty amazing family meals for under $20...stay tuned, coming soon and Insiders will also get this book for FREE as part of their membership! (Isn't it time to join us? We think so!)
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- 1 Batch Marinara Sauce Recipe
- 500 Grams liquid vegetable stock
Spinach and Ricotta Filling
- 3 cloves garlic
- 100 Grams mature cheddar cheese cubed
- 1/4 fresh nutmeg grated, or a pinch of ground nutmeg
- 1 eggs
- pink salt flakes and pepper to taste BUY
- 500 Grams frozen spinach. Thawed and squeezed
- 500 Grams Fresh Ricotta Cheese Recipe
- 1 Pack 375 gram fresh lasagne sheets
- 100 Grams mature cheddar cheese grated
- a few basil leaves for garnish
Make the marinara sauce, adding stock during step 3. If you already have a batch made, no problem, just warm up the marinara with the stock.
Preheat oven to 180°C. Pour the marinara sauce into a casserole dish, reserving 1 cup to go on top.
To make the filling, place the garlic and cheese into the Thermomix bowl. Chop 6 sec/speed 8.
Add nutmeg, egg, salt, pepper and spinach. Combine 10 sec/speed 6.
Add ricotta and fold through. Set aside.
Lay out the fresh lasagne sheets vertically. Brush a little water on the top of each sheet.
Spread 1/3 cup of filling on the bottom end and roll up. Continue until all filling has been used.
Cut each roll into 3. Place open end up on the marinara. Pour over remaining sauce (don't completely cover the Rotolo.)
Cover loosely with foil and cook for 40 minutes. Remove foil, add cheese and cook uncovered for a further 20 minutes or until golden.
Serve with a garnish of fresh basil.
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