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Pasta Rotolo with Spinach and Ricotta

6 to 8 Servings

3½ hours 1½ hours active

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Rotolo di ricotta e spinaci—or ricotta and spinach roll—is a rolled lasagna-like dish that resembles slices of jelly roll. We learned to make it in Rome from Annamaria Moretti, owner of the shop Pasta all’Uovo. The dish typically is prepared with homemade sheets of pasta, but after a bit of trial and error we found we could layer strips of store-bought “oven-ready” lasagna noodles (look for 7-by-3½-inch noodles; we like those made by Barilla and Ronzoni) to create sheets. Though intended to be used dry, we cook them briefly so they soften enough to roll around the cheese and spinach filling. For make-ahead convenience, the rolls can be frozen overnight, then thawed for 10 minutes until soft enough to slice and bake. (If freezing overnight, be sure to also refrigerate the reserved pasta water that’s added to the tomatoes for making the sauce.)

6 to 8



Don’t allow the water to return to a boil after adding the lasagna noodles or they may tear. Immediately turn the heat to low. And be sure to stir as they soften, which will prevent them from sticking together. An 8- or 9-ounce box will include more noodles than are needed for the recipe, so you will have a few extra noodles in case a few break or tear.

3½ hours

1½ hours active


  • 1

    pound bag frozen chopped spinach, thawed

  • 2

    15- or 16-ounce containers whole-milk ricotta cheese


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Diana L.
October 18, 2023
This was pretty good
This lasagna recipe was easy and delicious. I used Rao’s Marinara sauce, which is very tasty, and no-boil lasagna sheets, which saved me some time. I skipped the egg (forgot) and basil (I did not have it), but it didn’t affect the flavor. I have added mushrooms. The only thing I would suggest is to make sure the sauce is almost to edges of the rolls, or sprinkle some parmesan cheese on top, to prevent them from drying out and becoming crunchy. Otherwise, it was a great dish that I would make again.