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Home / Comfort Food

Baked Spinach and Mushroom Rotolo

5
/5
50 minutes minutes
63 Comments
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By: The Chunky Chefpublished: 03/23/2015

This post may contain affiliate links. Please read my disclosure policy.

Gather ’round the table, it’s Italian night!  I’ve told you all before how obsessed we are with Italian food… we have to have it lol.  I’m always trying to find and come up with new and different Italian dishes, so we don’t always fall back on the standard spaghetti and meatballs.  In this dish, savory mushrooms, spinach and creamy ricotta cheese are rolled up in lasagna noodles and baked in a delicious marinara sauce.  A dish so hearty, you won’t realize it’s vegetarian!

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!

It’s every bit as delicious as it looks!

Before I came across this recipe, I’d never heard of a rotolo (although it’s fun to say!).  But it’s basically a smaller version of cannelloni that’s turned upright and then baked.  The best part about baking it this way is the crunchy browned cheese on top 😉  I might have possibly eaten that crunchy cheese and forgotten to take a picture first… I have no shame 😛

Now the original recipe, from Nagi over at RecipeTin Eats (which is fantastic site by the way, go check it out!), calls for fresh lasagne sheets.  But I couldn’t find them, so I improvised 🙂  I used Barilla lasagna noodles, cooked them about halfway through, then laid them out on a wax paper lined baking sheet so they could cool enough for me to handle them.

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!

While the pasta water was coming up to a boil, I sauteed my onions, garlic, and mushrooms in an oven safe skillet (I used cast iron).  Once they were tender, I set them aside on a plate to cool.  To the same skillet, I added another diced onion and more minced garlic to saute for a few minutes.  Then I added my crushed tomatoes and seasonings.  Let it simmer while you get your rolls together.

Next I mixed up my filling in a bowl.  Add your sauteed garlic, onion and mushroom mixture to the ricotta cheese with an egg, parmesan cheese, defrosted chopped spinach, and seasonings.

Tip:  After you defrost your spinach, make sure you drain it in a colander, top with a couple of paper towels, and press all the liquid out.  Otherwise you’ll wind up with a wet filling!

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!Now comes the fun, yet semi tricky part.  Take one lasagna noodle and lay it so the short edge is facing you and the length goes away from you.  Spoon a little of the filling onto the noodle, and spread it out.

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!

Roll it away from you, from the bottom up towards the top.

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!

Wet your finger to seal the top edge of the noodle to the roll.  Make sure you have a sharp knife for this next part…

Slice each lasagna roll in half across, so you have two equal rolls.

Scoop out about 3/4 cup of your marinara sauce and put in a small bowl.  Next, nestle your lasagna rolls into the skillet with your marinara sauce.  Spoon the reserved sauce over the top of the lasagna rolls.

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!
You can see I didn’t have enough lasagna noodles to complete my skillet… next time I’ll be sure to cook the whole box of them!

Now just slide the skillet into the oven and bake for about 20 minutes.  Remove the skillet from the oven, sprinkle with cheese, and bake another 10-15 minutes, until the cheese is all golden and bubbly.

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!Let’s zoom in for a close up, shall we?

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!

Oooooooh, see that brown, crunchy cheese?  *DROOL*  I seriously go nuts over burnt cheese… maybe I’m weird 😛

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!

These rotolos are completely delicious… and also completely customize-able!  Don’t like mushrooms?  Skip them!  Want some meat?  Add some finely crumbled and browned Italian sausage or seasoned ground beef!  Anything you’d like 😀

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!

We devoured these rotolos!  I was definitely bummed that I didn’t make enough of the lasagna noodles… but we all live and learn right?

I served these alongside a simple side salad and some of my copycat Olive Garden breadsticks… although once again, we ate all the breadsticks, so I couldn’t get any updated (aka, much better lol) photos for you.  I promise, I will soon though!

If you’d like something else to serve these with, try my Garlic Roasted Broccoli, or Parmesan Crusted Roasted Prosciutto Wrapped Asparagus!

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!

Recipe adapted from RecipeTin Eats 🙂

Looking for another roll-up inspired meal?  Try my Italian Stuffed Flank Steaks… so delicious!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!

Baked Spinach and Mushroom Rotolo

5 from 4 votes
Author: The Chunky Chef
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 -6 servings
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Savory mushrooms, spinach and cheese are rolled up in pasta and baked in a delicious marinara sauce. A dish so hearty, you won't realize it's vegetarian!

Ingredients

  • 1 box Barilla dried lasagna noodles
  • 1 cup Mozzarella cheese shredded
  • Grated Parmesan cheese for garnish
  • Handful of fresh basil leaves chopped, for garnish

MARINARA SAUCE:

  • 2 Tbsp olive oil
  • 1 large yellow onion diced
  • 8 cloves garlic minced
  • 28 oz can of crushed tomatoes
  • 1 tsp sugar
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • Black pepper to taste

FILLING:

  • 1 box of frozen spinach
  • 8 oz mushrooms sliced and chopped
  • 16 oz container of ricotta cheese I used whole fat
  • 1 egg
  • 1/3 cup grated Parmesan cheese
  • 1/4 tsp fresh nutmeg grated
  • 1/2 tsp salt
  • Black pepper to taste

Instructions

  • Preheat oven to 350 degrees.
  • Boil lasagna noodles halfway to al dente, drain, and lay out on a wax paper lined baking sheet to cool.

MARINARA SAUCE:

  • Heat oil in an ovenproof skillet over medium high heat.
  • Add diced onion and minced garlic to skillet and saute about 2-3 minutes.  Scoop out half of the onion/garlic mixture and remove to a plate to cool. Add crushed tomatoes, salt, sugar, dried basil and black pepper to the remaining onion/garlic in the skillet.  Stir and let simmer for 10 minutes or so.
  • Scoop out 3/4 cup of the marinara sauce, and set aside.

FILLING:

  • Defrost the spinach in the microwave on high for 3 minutes.
  • Place spinach in a colander, and press with paper towels to drain excess liquid. Add to a large bowl.  Add in the cooled onion/garlic mixture from step 4.
  • Add remaining filling ingredients and mix well to combine.

ASSEMBLING:

  • Lay the lasagna noodle with the short end in front of you.
  • Spoon some filling onto the noodle, and spread over the noodle. Dab some water on the end furthest away from you (to seal the roll), then roll up towards the top, starting from the end closest to you.
  • Continue with remaining lasagna noodles.
  • Cut rolls in half across.
  • Place the rolls into the marinara sauce with the ruffled edge facing up.
  • Drizzle the reserved marinara sauce over the rolls, then bake for about 20 minutes.
  • Remove from oven and sprinkle the mozzarella cheese over the top. Return to oven and bake for 10-15 minutes or until the cheese is golden brown and bubbly.
  • Serve garnished with grated Parmesan cheese and chopped fresh basil leaves.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

** Filling ingredients can be adapted to your tastes.
** Jarred marinara sauce could also be used, if you prefer.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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5 from 4 votes

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Recipe Rating




  1. Selma | Selma's Table says

    Posted on 3/27 at 3:50 pm

    This looks delicious – thanks so much for sharing these with the Fiesta Friday crew!

    Reply
    • The Chunky Chef says

      Posted on 3/27 at 4:06 pm

      Thank you Selma!! 😀 Happy FF!

      Reply
  2. Sarah says

    Posted on 3/27 at 3:15 pm

    These look amazing! I love anything pasta! Definitely going to give this a try 🙂

    Reply
    • The Chunky Chef says

      Posted on 3/27 at 4:06 pm

      Thank you Sarah!! I hope you love them 😀 I’m with you… pasta, pasta, pasta!!

      Reply
  3. Lori says

    Posted on 3/27 at 1:05 pm

    I had never heard of rotolo before either. So glad you introduced me to it! Wow, this meal looks as fabulous as I imagine it tastes! Love Italian food!

    Reply
    • The Chunky Chef says

      Posted on 3/27 at 2:05 pm

      Thank you Lori!! It’s definitely a special meal, I hope you try and love it 😀

      Reply
  4. Caroline says

    Posted on 3/27 at 10:45 am

    Yum, these look delicious! We love Italian food too, and I am with you on crispy cheese. Must try at some point!

    Reply
    • The Chunky Chef says

      Posted on 3/27 at 2:03 pm

      Thank you Caroline!! I hope you love them 😀

      Reply
  5. Margherita says

    Posted on 3/27 at 9:34 am

    What a smart use of the cast iron skillet! I will copy this idea from you! Thanks a lot for sharing and for being at FF!

    Reply
    • The Chunky Chef says

      Posted on 3/27 at 10:14 am

      Thank you so much!! Copy away 😀 I love using my cast iron skillet, so any excuse to use it, I break it out 🙂 Happy FF!

      Reply
  6. Cathy says

    Posted on 3/26 at 11:19 pm

    You are talking my language! Mouthwatering delicious! PINNED! Thank you for sharing on Making Memories Mondays! I am going to make this Monday night! 🙂
    Cathy

    Reply
    • The Chunky Chef says

      Posted on 3/27 at 7:30 am

      Thank you SO much Cathy!! Oh I hope you love it 😀 😀

      Reply
  7. J @ A Hot Southern Mess says

    Posted on 3/26 at 10:52 am

    Oh yum! This looks and sounds amazing! The word is fun to say! I love Italian nights in our home too, but we have never tried this one! Looks so good, it just made me hungry! Thanks for sharing!

    Reply
    • The Chunky Chef says

      Posted on 3/26 at 2:56 pm

      Thank you so much J! 😀

      Reply
  8. Pam@over50feeling40 says

    Posted on 3/26 at 9:58 am

    I love any and all spinach recipes! It looks so good. Thanks for sharing with the Thursday Blog Hop!

    Reply
    • The Chunky Chef says

      Posted on 3/26 at 2:54 pm

      Thank you so much Pam!! 😀

      Reply
  9. Karren Haller says

    Posted on 3/25 at 6:24 pm

    Amanda these look wonderful, I have tired the roll-ups but never thought to stand them up, good idea!!!

    Reply
    • The Chunky Chef says

      Posted on 3/25 at 8:30 pm

      Thank you Karren!! I’d never stood them up before either, but definitely will be from now on… that crispy cheese is just too irresistible 😀

      Reply
  10. Ashley Tukiainen says

    Posted on 3/25 at 3:48 pm

    Oh my gosh! YUM! Pinning for later!

    Reply
    • The Chunky Chef says

      Posted on 3/25 at 3:50 pm

      Thank you so much Ashley!! 😀

      Reply
  11. Kathleen says

    Posted on 3/24 at 11:38 pm

    Amanda, that looks like an ingenious recipe. I sure will be trying that one out. Thanks

    Reply
    • The Chunky Chef says

      Posted on 3/25 at 7:01 am

      Thank you Kathleen!! I hope you love it as much as we do 😀

      Reply
  12. Marta says

    Posted on 3/24 at 4:51 pm

    This looks amazing! Can’t wait to try it!

    Reply
    • The Chunky Chef says

      Posted on 3/24 at 8:34 pm

      Thank you Marta! I hope you love it 😀

      Reply
  13. Kari says

    Posted on 3/24 at 12:20 pm

    Looks so yummy! I love how gooey it looks!

    Reply
    • The Chunky Chef says

      Posted on 3/24 at 3:33 pm

      Thank you Kari!! Ohhh yes, I pile on the cheese for maximum gooey-ness 😀

      Reply
  14. Amy Kelsch @ItsAMindfulLife says

    Posted on 3/24 at 10:37 am

    Hello! Love this post and love your blog! This recipe looks amazing. I am pinning it and can’t wait for the opportunity to make it! Stopping by from #‎ibabloggers‬!

    Reply
    • The Chunky Chef says

      Posted on 3/24 at 3:28 pm

      Hi Amy!! Thank you so much for stopping by, and I’m so glad you like the post and blog 😀

      Reply
  15. Joanne T Ferguson says

    Posted on 3/24 at 1:04 am

    This looks absolutely delicious! Great recipe!
    #ibabloggers

    Reply
    • The Chunky Chef says

      Posted on 3/24 at 7:34 am

      Thank you so much Joanne! 😀

      Reply
  16. Becky says

    Posted on 3/23 at 11:05 pm

    If it wasn’t 11:04 p.m., I would go downstairs right now and make this dish. It looks so good and I appreciate that your instructions are simple enough for me to fumble through! Thanks for another great recipe.

    Reply
    • The Chunky Chef says

      Posted on 3/24 at 7:34 am

      Thank you so much Becky! 😀 I was worried that I made it sound more complicated than it really is, so I’m glad I didn’t: )

      Reply
  17. Julie is HostessAtHeart says

    Posted on 3/23 at 6:38 pm

    Oh my heavens this looks amazing. Italian is what we crave at least half the time, and I love how impressive this recipe cooks up!

    Reply
    • The Chunky Chef says

      Posted on 3/23 at 9:49 pm

      Thank you so much Julie!! Italian food just never gets old does it? It has an impressive presentation, definitely worth the little extra time 🙂

      Reply
  18. traditionallymodernfood says

    Posted on 3/23 at 3:54 pm

    Looks yum

    Reply
    • The Chunky Chef says

      Posted on 3/23 at 4:08 pm

      Thank you! 🙂

      Reply
  19. Thao @ In Good Flavor says

    Posted on 3/23 at 2:43 pm

    Few things in life are good burnt, but cheese is definitely one of them! This is a fantastic family meal with lots of ooey gooey cheesiness!

    Reply
    • The Chunky Chef says

      Posted on 3/23 at 3:30 pm

      Thank you so much Thao!! Yessss burnt cheese is so delicious 😀

      Reply
  20. Stephanie says

    Posted on 3/23 at 10:47 am

    How did you know I was in an Italian mood?! Really, I brought chicken parm to work and everything, and I am usually a chicken and potatoes for lunch person! 🙂 But the Italian bug has struck, (and this doesnt help!) – I’ll have to try this Rotolo, I agree with you, totally fun to say!

    Reply
    • The Chunky Chef says

      Posted on 3/23 at 3:30 pm

      Hehe, must be our foodie-twin esp we have going on! 😉 I think you’ll love these!!

      Reply
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