Baked Spinach and Ricotta Rotolo
"Rotolo is a lessor known Italian pasta dish where a filling is rolled up in pasta sheets then rolled like a roulade, poached, sliced then served. It is so tasty, but quite technical and time consuming to make. This is my version - a baked version which is made more like cannelloni. Much easier, just as tasty and best of all, you get crunchy brown bits you don't get with the traditional rotolo!..."
INGREDIENTS
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8 fresh lasagne sheets (15cm/6" x 11cm/4.5")
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1/2 cup Mozarella cheese, shredded
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Freshly grated parmesan cheese, for serving (optional)
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250g/8oz frozen spinach (pre chopped)
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500g/1lb ricotta cheese
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1 egg
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1/3 cup grated parmesan cheese
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1 garlic clove, minced
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1/4 fresh nutmeg, grated (or ⅛ tsp nutmeg powder)
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1/2 tsp salt
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Black pepper
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700g/24oz passata (pureed tomatoes) (Note 4)
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1 brown onion, diced
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2 cloves garlic, minced
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Handful basil leaves (optional)
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2 tbsp olive oil
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1 tsp sugar
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1/2 tsp salt
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Black pepper
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