Best Spinach Pasta Rolls Recipes

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.

PASTA ROLLS STUFFED WITH RICOTTA SPINACH AND PROSCIUTTO

Steps:

• cook spinach over med heat till wilt drain, squeeze dry. Mix ricotta, eggs, and nutmeg, stir in spinach and parm. spread over pasta leaving 1/3 " of border on all sides. cover filling with prosciutto, then mozarella. roll up pasta jelly roll style. brush short in with water to seal, wrap in cheesecloth and tie with string. Boil water, add pasta roll and reduce heat to simmer for 35 min, cool, remove cheesecloth. wrap tight with saran and refrigerate over night