adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Squash & spinach pasta rotolo
0 Likes
Total Time:
2 hours 20 minutes
Rotolo: a unique and visually stunning pasta dish resembling lasagne or cannelloni. Crispy top layer contrasts with soft pasta and savory sauce beneath.
Ingredients:
  • 1 butternut squash (roughly 1.2kg)
  • 1 red onion
  • 1 teaspoon dried thyme
  • 500 g frozen spinach
  • 1 whole nutmeg for grating
  • 4 cloves of garlic
  • 1 x 700 ml jar of passata
  • 6 large fresh pasta sheets (roughly 15cm x 20cm each)
  • 50 g feta cheese
  • 20 g Parmesan cheese
  • a few sprigs of fresh sage optional
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. - Roast the whole squash on a tray for 1 hour 30 minutes, then remove from the oven. - Peel and roughly chop the onion, cook in a pan with oil, thyme, salt, and pepper for 10 minutes. - Add frozen spinach, cover and cook for 15 minutes until liquid evaporates; then set aside. - Cut squash in half, discard seeds and skin, and mash with a fork. Season squash and spinach with salt, pepper, and nutmeg. - Slice garlic, fry in a pan, then add passata and a splash of water. Simmer for 3 minutes, season. - Lay out pasta sheets, brush with water, spread squash, spinach, and feta. Roll, cut into chunks, and place in tomato sauce. - Grate Parmesan over the top, add sage leaves if using, then bake for 35-40 minutes until golden. - Serve with a fresh green salad.

Similar Recipes