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Spinach and ricotta rotolo

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:
  • Energy: 2834kj (677Kcal)
  • Protein: 20g
  • Carbohydrate: 56g
  • Fat: 36g
  • Contains: Gluten, Milk, Sulphites, Tree Nuts
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.

Ingredients In your box:
  • 1 pack of fresh lasagne sheets
  • 1 pot of sundried tomato and ricotta filling
  • 1 pot of Napoli sauce
  • 1 sachet of toasted almonds
  • 1 pot of balsamic dressing
  • 1 bag of green beans
  • 1 bag of baby spinach
  • 1 punnet of cherry tomatoes

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