Three-Cheese Rotollo with White Sauce

By gmbeckett

This fun twist on cheese manicotti is equally delicious with red or white sauce. The recipe makes two pans and freezes beautifully.

Ingredients

• 1 lb (454 g) ricotta cheese
• 1 cup (250 mL) shredded fontina cheese
• 1/3 cup (75 mL) grated Parmesan cheese
• 2 eggs
• 1/4 cup (60 mL) chopped fresh parsley
• 1/4 tsp (1 mL) salt
• 6 fresh lasagna noodles, (1 lb/500 g)
• 1/4 tsp (1 mL) grated nutmeg
• Basic White Sauce recipe

Preparation

Step 1

Stir together Ricotta, Fontina, ¼ cup (60 mL) of the Parmesan cheese, eggs, parsley and salt. Set aside.
In large pot of boiling salted water, cook pasta, in batches, until pliable but not fully cooked, 3 to 4 minutes. Drain, keeping sheets separate to prevent sticking.

Stir nutmeg into white sauce. Divide about 1/2 cup (125 mL) between bottoms of two 13- x 9-inch (3 L) casserole dishes.

Spread 1/2 cup (125 mL) of the filling over each lasagna sheet, leaving 3/4-inch (2 cm) border at edges. Starting at 1 long edge, roll up tightly into cylinder. Cut each into 1-inch (2.5 cm) long rolls. Arrange rolls, seam side down, on sauce in dishes, making 4 evenly spaced rows in each. Divide remaining white sauce evenly over top, making sure pasta is completely covered. Sprinkle each dish with half of the remaining Parmesan cheese.

Bake 1 dish, covered, in 350°F (180°C) oven until bubbly, about 30 minutes, uncovering for last 10 minutes.

To freeze second dish: Double-wrap casserole in foil; freeze for up to 1 month. Bake from frozen, covered, in 350°F (180°C) oven for 1 hour, uncovering for last 10 minutes.

Additional information : Switch it Up

Three-Cheese Rotollo with Red Sauce
Substitute 4 cups (1 L) Puréed Tomato Sauce for Basic White Sauce. Omit nutmeg.