Delicious Spinach and Cheese Stuffed Pasta Rolls Recipe!
Dive into the world of delightful Spinach and Cheese Stuffed Pasta Rolls! This recipe transforms simple ingredients into a gourmet experience that’s both satisfying and nutritious. Perfect for family dinners or a special gathering, these pasta rolls are packed with creamy ricotta, vibrant spinach, and topped with a rich marinara sauce. Ready to impress your guests with a dish that looks as fantastic as it tastes?
Let’s get rolling!
Spinach and Cheese Stuffed Pasta Rolls
4
servings20
minutes40
minutes253
kcal1
hourDive into the world of delightful Spinach and Cheese Stuffed Pasta Rolls! This recipe transforms simple ingredients into a gourmet experience that’s both satisfying and nutritious. Perfect for family dinners or a special gathering, these pasta rolls are packed with creamy ricotta, vibrant spinach, and topped with a rich marinara sauce. Ready to impress your guests with a dish that looks as fantastic as it tastes? Let’s get rolling!
Ingredients
- Sauce
2 cups homemade tomato sauce (additional for serving)
- Pasta
9 sheets uncooked lasagna (regular or gluten-free)
- Filling
10 oz thawed and well-drained chopped frozen spinach
15 oz low-fat ricotta cheese
1/2 cup finely grated Parmesan cheese
1 large egg for binding
- Seasoning
kosher salt to taste
freshly ground black pepper to taste
- Topping
9 tbsp low-fat shredded mozzarella cheese (about 3 oz)
- Alternative Ingredients
Tomato Sauce: Can use store-bought marinara if short on time replaces homemade tomato sauce
Ricotta Cheese: Cottage cheese can be used as a lighter alternative replaces ricotta cheese
Lasagna Noodles: Use whole wheat or gluten-free options as needed
Directions
- Preparation – Preheat your oven to 350°F (177°C). Spread about 1 cup of tomato sauce evenly in a 9 x 12-inch baking dish.
- Pasta Prep – Boil the lasagna sheets as per the package instructions until al dente, then drain and lay them flat on a piece of wax paper.
- Filling Mix – In a bowl, combine the spinach, ricotta, Parmesan, egg, and season with salt and pepper. Mix thoroughly to create a homogeneous filling.
- Assembly – On each lasagna sheet, spread approximately 1/3 cup of the filling evenly. Roll up the sheets carefully and place them seam side down in the prepared baking dish.
- Baking – Spoon the remaining tomato sauce over the rolled pasta and sprinkle each with mozzarella cheese. Cover the dish with foil and bake for about 40 minutes until the cheese is bubbly and golden.
- Serving Suggestion – Serve hot with extra sauce if desired.
Equipment
- Mixing bowls
- Baking sheet
- measuring cups and spoons
Nutrition Facts
- Calories: 253kcal
- Fat: 8g
- Saturated Fat: 4.5g
- Cholesterol: 28mg
- Sodium: 285mg
- Potassium: 200mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 1g
- Protein: 14.5g
- Vitamin A: 4800IU
- Vitamin C: 4mg
- Calcium: 200mg
- Iron: 2mg
