Spinach and ricotta rotolo

Name: Spinach and ricotta rotolo
Cook time: 25 min
Yield: 2

with balsamic cherry tomatoes and green beans

Ready in around 25 mins

RECIPE FACT:

Rotolo is one of the less known pasta dishes and is rarely eaten outside of Italy.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 200⁰C (FAN BAKE).
1. TO PREPARE THE ROTOLO:

Place a fresh lasagne sheet on a chopping board and spread with half the sundried tomato ricotta and roll up the short end of the lasagne sheet to make a tube. Repeat with the remaining sheet of lasagne. Cut each rolled lasagne sheet into 6 even slices.
2. TO COOK THE ROTOLO:

Place the baby spinach in a small oven proof dish and sit the lasagne spirals upright so they fit snugly. Pour over the Napoli sauce and bake in the oven for 18-20 mins.
3. TO COOK THE BALSAMIC CHERRY TOMATOES AND BEANS:

Top and tail the green beans. Place a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot add the bean and cherry tomatoes, season with salt and cook for 2-3 mins. Drizzle with balsamic dressing just before serving.
TO SERVE:

Spoon spinach and ricotta Rotolo onto plates along with the Napoli sauce. Serve with balsamic cherry tomatoes and beans on the side. Sprinkle with toasted almonds.