Ingredients with Measurements:
- 1 lb. lasagna noodles
- 16 oz. ricotta cheese
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp. garlic powder
- 1 tsp. dried basil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water.
3. In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, egg, garlic powder, dried basil, salt, and black pepper. Mix well.
4. Spread a thin layer of marinara sauce on the bottom of the baking dish.
5. Lay out a cooked lasagna noodle on a flat surface. Spread a generous amount of the ricotta mixture on top of the noodle, leaving a small border around the edges.
6. Roll up the noodle tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and ricotta mixture.
7. Pour the remaining marinara sauce over the rollatini and sprinkle with shredded mozzarella cheese.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Let the rollatini cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Fat: 19g
Carbohydrates: 38g
Protein: 25g
Sodium: 980mg
Sugar: 7g
Substitutions for ingredients:
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
- You can substitute the marinara sauce with your favorite tomato-based pasta sauce.
- If you don't have ricotta cheese, you can use cottage cheese or cream cheese instead.
Variations:
- Add cooked ground beef or Italian sausage to the ricotta mixture for a meaty version.
- Use different types of cheese, such as fontina or provolone, instead of mozzarella.
- Add chopped sun-dried tomatoes or roasted red peppers to the ricotta mixture for extra flavor.
Tips and tricks:
- Make sure to drain the spinach well to prevent the rollatini from being too watery.
- If the lasagna noodles are too long, you can cut them in half before rolling them up.
- To prevent the rollatini from sticking to the foil, spray the foil with cooking spray before covering the dish.
Storage instructions:
Leftover rollatini can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rollatini in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the rollatini on a platter with a sprinkle of chopped fresh parsley or basil on top.
Garnishes:
Chopped fresh herbs, such as parsley or basil.
Pairings:
Garlic bread or a side salad.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
If the rollatini is too watery, try draining the ricotta cheese and spinach mixture in a fine-mesh strainer before using it.
Food safety advice:
Make sure to cook the lasagna noodles until al dente to prevent them from being too soft and falling apart.
Food history:
Rollatini is a traditional Italian dish that is typically made with eggplant or chicken. This version uses lasagna noodles instead.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the rollatini hot with a side of garlic bread or a simple green salad.
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Region: Italian