Monday, March 6, 2017

Rolattini

333.  Here is a simply easy and great meal for any night, Rollatini.
My process is simple and easy to follow, and you can make a meatless variation with spinach, kale, broccoli rabe or any other veggie you choose.  I made a similar meal a while back with spinach and prosciutto.  You can find that post here

Rollatini

1 16 oz container of Ricotta Cheese
2 cups hand shredded Mozzarella Cheese or 1 16 oz bag of shredded
3 cups Marinara tomato sauce homemade or 1 16 oz bottle of prepared Marinara tomato sauce
1/2 cup grated parmesan cheese
1 egg
Salt and Pepper
1 box Lasagna Noodles
1 lb ground pork or beef sautéd and drained, set aside to cool
options:   Spinach leaves, onion sautéed, Shredded cooked chicken, Kale leaves, Broccoli steamed

Boil a large pot of water and partially boil the Lasagna Noodles till flexible.  Drain and place in a cold water bath.

In a bowl place ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, egg and salt and pepper.  Mix till incorporated.  Set aside

Assemble:  
In a large greased baking dish spoon about 1/2 cup sauce onto the bottom and spread around.  
Take one lasagna noodle, spread 2 Tablespoons of ricotta cheese mixture across the noodle, then place 2 Tablespoons of meat.  Take one end and roll the noodle up to form a rollatini.  Place flat side down in baking dish.  Repeat till all the noodles and filling has been used.

Spoon remaining sauce over the rollatini then sprinkle with parmesan cheese and remaining mozzarella cheese.  Cover with tin foil.

Bake in a 350∘ oven for approximately 1 hour or till bubbly and cheese is melted.  You may remove the tin foil in the last 10 minutes of baking to brown the top of the cheese.
 
Now...how hard was that?

"When your Italian mother asks, 'Do you want a piece of advice?' it is mere formality.
It doesn't matter if you answer yes or no.
You're going to get advice anyway."
- Anonymous

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