Fancy enough for a dinner party, easy enough for weeknights
Store-bought lasagne sheets are the secret shortcut behind this vegetarian pasta bake. Just add a salad.
If you like cannelloni, you’ll like rotollo, a baked dish made with pasta sheets rolled around a filling. This vegetarian version is elegant enough for a dinner party but simple enough to pull off on a weeknight, thanks to the sneaky use of store-bought lasagne sheets. Add a simple green salad and that’s dinner, done.
Ingredients
vegetable oil to grease oven dish
2 cups frozen peas (about 370g)
3 cups baby spinach leaves (about 90g)
250g ricotta
2 garlic cloves, finely chopped
75g (½ cup) dried breadcrumbs
40g (½ cup) finely grated parmesan
7 sheets fresh lasagne
300ml thickened cream
375ml (1½ cups) white wine
salad leaves, to serve
Method
Step 1
Preheat the oven to 170C fan-forced (190C conventional). Prepare a 20cm x 30cm ovenproof dish by lightly oiling the insides.
Step 2
Cook the peas in boiling water for 3 minutes, or until just tender. Drain.
Step 3
Place the peas in the bowl of a food processor with the spinach, ricotta, breadcrumbs, half the parmesan, and the garlic. Blend until smooth and season with salt and pepper.
Step 4
Cut each lasagne sheet in half lengthwise (or into 5cm-wide strips) and spread a little of the ricotta mixture over each sheet. Roll to enclose. Cut each roll in half again to create 28 rolls.
Step 5
Arrange the rolls in the prepared dish, and pour the cream and wine over and around the pasta. Place the dish in the oven and bake for 30 minutes, or until it is bubbling and golden.
Step 6
Serve with the remaining parmesan and a green salad.
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Original URL: https://www.theage.com.au/goodfood/recipes/super-green-pasta-rotolo-20250210-p5lax2.html