NIKKI'S LASAGNA ROLLATINI
*NOTE:Recipe has been updated and fixed since the first review.** Like lots of people I had been seeing the commercial for Olive Garden's new dish, the Lasagna Rollatini with Fontina cheese sauce and wanted to try it soo bad. For those that haven't, a rolled up lasagna noodle stuffed with four cheeses and spinach, oven backed with a white cheese sauce with tomatoes and spinach. But like most times, i just haven't had time to go and try it. So after doing a lot of searching through ideas, I came up with my own Copycat version. My husband doesn't even want to try it now, saying it wouldn't have anything on this recipe! But he can be a little biases. :-) Let me know. Also, this makes a lot so can easily be halved, especially if you want to have some breaded chicken with it. This makes A LOT!
Provided by Lil Miss Nikki
Categories One Dish Meal
Time 1h10m
Yield 16 Lasagna Rolls, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Roast garlic. (Just cut the top off so all the cloves are showing, drizzle with olive oil, wrap in aluminum foil and pop in the oven for 30 minutes at 350°F).
- Cook pasta according to package directions, just under fully cooked or nearly to the al dente point (until flexible enough to roll them up without breaking); drain very well.
- Combine the rest of the lasagna roll ingredients until combined in a large bowl.
- Lay out a noodle on a clean, dry surface.
- Place a layer of cheese mixture down the noodle, making sure not to over stuff.
- Roll up and place in a 9x13 baking dish lightly sprayed with cooking spray (Pam), seam down; repeat with the remaining noodles.
- Set to the side.
- Sauce: In a saute pan, heat olive oil over medium low heat.
- Squeeze out roasted garlic paste and let it cook for about 1 minute.
- Add butter.
- Once melted, mix in flour, making a roux, cooking for about 1 minute.
- Whisk in white wine, cooking for about 1-2 minutes, letting the alcohol cook out.
- Add in heavy cream, letting it absorb the flavors for about a minute.
- Then add the cheese, stirring until melted.
- Add spinach, stirring until incorporated in sauce, and lastly the tomatoes.
- Season with salt and pepper and add parsley.
- Let simmer for about 5 minutes.
- Pour over lasagna rolls, cover and bake in preheated oven for 30-35 minutes or until pasta is fully cooked and heated throughout and sauce is bubbling.
- Serve and enjoy!
CHICKEN ROLLATINI
I'm getting ready to try this one out on my boyfriend and his buddy... I hope they like it, because I know I will! Its relatively simple with just a few ingredients, not to frou-frou but not too bland either.
Provided by KateAtCollege
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice chicken breasts crosswise into 1/4" slabs (lay breast flat on cutting board, with knife parallel to board, slice across but stop short by 1/4". Repeat starting at opposite side to make one long slab of 1/4" thick chicken.).
- Flatten out chicken, lay out bacon slices to cover chicken, then cover with cheese slices.
- Roll Chicken/bacon/cheese up and slice into 1/2" rounds and secure with toothpicks.
- In separate bowls, combine egg & milk; crackers & seasoning.
- In skillet/saucepan, heat the oil.
- Dip the chicken pieces into the egg/milk, then coat in crackers/seasoning.
- Place chicken pieces flat on skillet when oil is properly heated and cook for 10-15 mins or until brown- make sure to turn the chicken so it cooks evenly.
- Cook pasta as directed.
- Drain pasta, add peas and toss together.
- Return pasta/peas to pot, add 1 cup Alfredo sauce and heat.
- Dish out pasta onto plates, place 4-6 slices of chicken on top (Remove Toothpics!).
Nutrition Facts : Calories 1467.4, Fat 81, SaturatedFat 28.1, Cholesterol 235.6, Sodium 1612.1, Carbohydrate 108.8, Fiber 5.7, Sugar 5.2, Protein 71.6
EASY EGGPLANT ROLLATINI
Make and share this Easy Eggplant Rollatini recipe from Food.com.
Provided by K. Van Vleck
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season eggplant with salt and pepper, arrange in a shallow 2-quart microwave safe dish with a lid.
- Microwave on high until tender and pliable but not fully cooked, 6-8 minutes.
- Transfer eggplant slices from dish to a paper-towel-lined baking sheet, arrange in a single layer.
- Blot dish dry and spread bottom with 1/4 cup marinara sauce; set aside.
- In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 teaspoons salt and 1/8 tsp pepper.
- Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, roll up slices and arrange seam side down in a single layer in prepared dish.
- Top with remaining 3/4 cup marinara sauce.
- Cover dish and microwave on high until eggplant is very tender, 15-17 minutes. Sprinkle with mozzarella and microwave another 2-3 minutes until cheese melts.
- Cool 5 minutes.
CHICKEN ROLLATINI
Chicken rolled with mozzarella and proscuitto. Baked in white wine and covered with parmesan cheese. I found this online.
Provided by JohnP84
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pound chicken breasts flat. Sprinkle Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. (Keep some of the prosciutto to place on top of the chicken) Roll up each chicken breast, and secure with toothpicks.
- In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
- Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.
Nutrition Facts : Calories 566.7, Fat 38.2, SaturatedFat 16.1, Cholesterol 145.5, Sodium 740.6, Carbohydrate 2.8, Sugar 1, Protein 47.9
ROLLATINI ROBIOLA
After seeing robiola cheese it on FoodTV, I picked some up to see what it tasted like, but then I had to figure out what to do with it. This recipe is the result, and it actually tastes pretty good.
Provided by Toby Jermain
Categories Veal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- **I used Bosina Robiola, which is a lightly aged sheeps milk cheese from the south Piedmont region of Italy, that comes in about 3/4x4"x4" squares.
- Other varieties, all from northern Italy, may be made from cow, sheep or goat milk and may have a thicker round shape like a small Brie or a cube shape.
- All of the aged Robiola cheeses tend to have a creamy yellow interior and have a white, yellowish, or pinkish rind.
- If you cant find Robiola, feel free to use an aged Brie or Camembert cheese, including part of the crust, or Stracchino (ripened version of Taleggio) or Bel Paese or Fontina.
- The flavors are fairly similar.
- The main thing is that you want a fairly pungent cheese.
- Pound each pieces of meat between pieces of plastic wrap until about 1/8 thick, being careful not to tear it any more than necessary.
- It helps to sprinkle the meat with a little water before placing between plastic sheets.
- Season meat fairly generously on both sides with granulated garlic, seasoned salt, black pepper, and oregano.
- Sprinkle generously with balsamic vinegar, rub in spice, and marinate at room temperature for 1/2 hour or in the refrigerator for several hours.
- When ready to stuff meat rolls, cut chilled cheese into batons about 3/4 square and 3" long, making sure you get some of the rind with each piece, reserving any leftover cheese for the sauce.
- Wrap each piece of cheese with sage leaves, and with optional prosciuto, if desired, to minimize leaks later on.
- Place a wrapped piece of cheese on each piece of meat, and roll the meat around the cheese bundles, folding in the ends as you go.
- Tie each meat roll with kitchen string, or pin them shut with toothpicks, and dredge them lightly in seasoned flour, coating all over, and shaking off excess flour.
- Refrigerate meat rolls until ready to cook.
- Chop remaining sage leaves, and set aside.
- Coarsely chop sage stems.
- Place cream in a medium saucepan over medium heat, and add sage stems, half of the chopped garlic, and a couple tablespoons of the chopped onion.
- Bring to a boil, reduce heat, and simmer for about 20 minutes to infuse flavors.
- Add remaining Robiola cheese scraps, including rind, and simmer about 5 minutes longer or until cheese has melted, strain cream mixture, pressing on solids to get out as much liquid and soft solids as possible, and set aside.
- Heat about 1/4 cup of olive oil in a large skillet over medium-high heat, saute meat rolls until well browned on all sides, and set them aside.
- Discard oil, except for about 2 Tbsp, and saute remaining onions and garlic until onions are just beginning to brown around the edges.
- Add mushrooms, increase heat to high, and season to taste with salt and pepper.
- Saute until mushroom have given up their moisture, and most of the moisture has evaporated.
- Add seasoned cream, and 1/2 cup Stravecchio or Parmigiano-Reggiano cheese, and stir until cheese is melted.
- If desired, add flour-water mixture and bring to a boil to thicken.
- Remove string or toothpicks from meat rolls and bury them in the mushroom sauce mixture.
- Cover, and simmer until heated through.
- To serve, slice each meat roll in 4-5 pieces, and serve alongside hot noodles or rice.
- Spoon mushrooms and sauce over meat and noodles.
- Serve with a nice vinaigrette salad and hot crusty French bread with cold butter.
Nutrition Facts : Calories 772.4, Fat 65.7, SaturatedFat 32.5, Cholesterol 256, Sodium 147.3, Carbohydrate 14.4, Fiber 1.8, Sugar 3.8, Protein 28.8
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