Mushroom & Spinach Rotolo

By A_Liebmann

These are like a deconstructed lasagna roll. Much quicker to make and cook

Ingredients

• Filling:
• 1 package frozen spinach, thawed
• 6 medium portobello mushrooms, sliced
• 1 clove garlic, chopped
• A handful of ricotta cheese and a handful of grated Parmesan
• For the roast pepper and tomato sauce:
• 2 large onions, finely chopped
• 4 cloves garlic, diced
• 3 carrots, peeled and diced
• 1 large tin chopped tomatoes
• 3 roasted peppers, skins and seeds removed. Or 1 jar fire-roasted peppers from Trader Joe's

Preparation

Step 1

Sauté the garlic in a swirl of olive oil and add the mushrooms. Cook over medium heat until the mushrooms are soft and add the spinach. Toss, remove from heat, and add the cheese.

To make the rotolo, lay out the largest, thinnest piece of pasta dough you can muster and lay upon it the filling. Roll up. Cover in sauce and bake, covered, in a 350 degree oven for 40 minutes.

Sweat the onion, garlic and carrot over medium heat until soft. Add the tomatoes. Season. You are the chef! Perhaps add some red wine? A glass or two for you and a glass or two for the sauce? When all have cooked down, uncovered, for about half and hour or so, remove from heat, add the peppers, and blend in the blender. Reheat to serve or freeze for later use.