Spinach Pasta Rolls Food

SPINACH LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.

SPINACH LASAGNA ROLL UPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
• Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
• Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

LASAGNA ROLLS

Steps:

• To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
• Preheat the oven to 450 degrees F.
• Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
• Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

SPINACH LASAGNA ROLLS

Steps:

• Heat oven to 375ºF.
• Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until blended; spread onto noodles. Roll up tightly.
• Place, seam sides down, in 9-inch square baking dish; top with sauce and remaining mozzarella.
• Bake 30 min. or until heated through.

SPINACH RICOTTA ROLLS

Steps:

• Take pastry out of freezer.
• Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).
• Add remaining Filling ingredients. Mix to combine.
• Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.
• Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
• Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
• Spray 2 x baking trays with oil (any).
• Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
• Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
• Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

SPINACH-CHORIZO LASAGNA ROLL-UPS

Steps:

• Heat oven to 375ºF.
• Combine first 5 ingredients; stir in 1 cup mozzarella. Spread onto noodles, adding about 1/3 cup to each; roll up.
• Mix sauce and crushed pepper; spread 1/2 cup onto bottom of 13x9-inch baking dish. Add lasagna rolls, seam sides down; cover with remaining sauce and mozzarella.
• Bake 25 min. or until heated through.

HOMEMADE SPINACH PASTA

Steps:

• Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
• Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
• Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
• Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
• Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
• Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.

SPINACH PASTA ROLLS

Steps:

• Grease an 8 x 8-inch baking dish.
• Boil lasagna noodles in a large pot of boiling water; drain and toss liberally with oil, then place noodles flat on a large oiled sheet (this can be done well in advance, cover the cooked noodles and refrigerate until ready to use).
• Heat oil in a medium skillet over medium-high heat.
• Add in the drained spinach and garlic; cook until tender (about 4-5 minutes; cool.
• In a bowl combine cooled spinach/garlic mixture, ricotta cheese, Parmesan, egg, mozzarella cheese, parsley, salt and pepper; mix well to combine.
• Spread about 1 cup pasta sauce in the bottom of the dish.
• Spread about 1/3-cup ricotta filling over the complete noodle.
• Carefully roll up starting at the short end.
• Arrange seam-side down in the prepared baking dish.
• Repeat with all remaining noodles.
• Top with more sauce.
• At this point you can cover and refrigerate up to 24 hours in advance, just bring down to almost room temperature before baking.
• Sprinkle with grated Parmesan cheese.
• Bake in for 25 minutes, remove from oven and sprinkle with mozzarella cheese, then place back in the oven for another 20 minutes.

SQUASH AND SPINACH PASTA ROTOLO

Steps:

• Place butternut squash halves on a large baking sheet flesh side up. Roast in the oven for 50 to 60 minutes at 200°C, until flesh is fork-tender, then remove from the oven.
• Meanwhile, cook the onion and thyme on a medium-low heat in olive oil for 5 minutes, stirring occasionally. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat.
• Discard the squash skin and mash up the flesh with a fork. Keeping them separate, season both the squash and spinach with salt, pepper and a grating of nutmeg.
• Make the sauce: fry the garlic, over medium heat, in olive oil for a couple of minutes, or until lightly golden. Pour in the puree, bring to the boil, simmer for just 3 minutes, season with salt and pepper. Transfer the sauce to an ovenproof dish.
• On a clean work surface, lay out the pasta sheets facing lengthways away from you. Working quickly so your pasta doesn't dry out, brush them with water, then evenly divide and spread the squash over the sheets.
• Sprinkle over the cooked spinach and crumble over the feta. Roll up the sheets and cut each one into 3 - 4 chunks.
• Place rotoli side by side in the tomato sauce, sprinkle with grated Parmesan and little olive oil. Cover with Alu foil and bake in the oven at 180°C for 35 - 40 minutes until golden and crisp. Remove the foil halfway through.

SPINACH LASAGNA ROLLS

Steps:

• 1. For sauce: Mix all sauce ingredients except cheese and flour. Heat until just boiling. Add cheese and stir until melted and no longer stringing (use whisk). Turn heat down. Add flour slowly, stirring well (with whisk) to prevent clumping, until desired thickness is reached. Make sure to cook long enough after adding the flour that the flour gets cooked, or it will be gritty.
• 2. For rolls: Mix all ingredients and divide into 16 portions, spread thinly over cooked noodles, and rollup. Pour a small amount of sauce into bottom of baking dish. Place each roll in the dish and roll it in the sauce, ending with the seam side down. Pour remaining sauce over rolls. Sprinkle mozzarella cheese over rolls.
• 3. Bake at 350 degrees until heated through, bubbling, and cheese browns slightly; about 20-30 minutes.

QUICK & EASY SPINACH LASAGNA ROLLS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Mix cream cheese, spinach, mozzarella, parmesan, and garlic. Season with salt and pepper, if desired depending on how salty your cheese is.
• 3. Spread cream cheese mixture evenly over lasagna noodles. Top with sliced tomatoes, if using. Roll. Line bottom of 9x9 baking dish with enough sauce to cover. Add rolls, seam side down. Top with remaining sauce.
• 4. Bake at 375 degrees for 30 minutes.