Spinach and Ricotta Pasta Rolls Recipe

Name: Spinach and Ricotta Pasta Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 whole Lasagna Noodles; 2 cups Shredded Mozzarella Cheese; 3/4 cups Parmesan Cheese, Divided; 15 ounces, weight Ricotta; 1 box Chopped Spinach; 6 Tablespoons Butter; ⅔ cups Flour; 1/4 teaspoons Nutmeg; 1 teaspoon Salt; 1/2 teaspoons Pepper; 4 cups Milk; 1/4 cups Diced Onion; 1 can Petite Diced Tomatoes; 2 Tablespoons Olive Oil; 1 Tablespoon Chopped Fresh Basil

Servings: persons

10 whole Lasagna Noodles
2 cups Shredded Mozzarella Cheese
3/4 cups Parmesan Cheese, Divided
15 ounces, weight Ricotta
1 box Chopped Spinach
6 Tablespoons Butter
⅔ cups Flour
1/4 teaspoons Nutmeg
1 teaspoon Salt
1/2 teaspoons Pepper
4 cups Milk
1/4 cups Diced Onion
1 can Petite Diced Tomatoes
2 Tablespoons Olive Oil
1 Tablespoon Chopped Fresh Basil

1
Cook noodles al dente.
2
Mix mozzarella, 1/2 cup parmesan, ricotta, and drained spinach together.
3
Lay out noodles and spread filling on noodles.
4
Roll up and place in a 9 x 13 pan.
5
Repeat until all 10 noodles are filled.
6
In a saucepan, melt butter.
7
Add flour, nutmeg, salt, and pepper.
8
Stir for 3 minutes, add one cup of milk at a time, until thickened.
9
Continue to add milk until all 4 cups are in the bechamel sauce.
10
Pour bechamel over pasta rolls.
11
Top with remaining 1/4 cup parmesan and bake at 350F for 40 minutes.
12
In a skillet, saute onions in olive oil.
13
Add tomatoes and basil.
14
Top pasta rolls with tomato sauce and serve.
15
This is a rich and comforting dish.
16
Enjoy!

1821

kcal

Calories

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 whole Lasagna Noodles, 2 cups Shredded Mozzarella Cheese, 3/4 cups Parmesan Cheese, Divided, 15 ounces, weight Ricotta, and more.

Yes, Spinach and Ricotta Pasta Rolls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Ricotta Pasta Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions