Spinach-Artichoke Rollatini

Name: Spinach-Artichoke Rollatini
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper; 1 large egg; 59 milliliters all-purpose flour; 255 grams box frozen artichoke hearts, thawed and chopped; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 12 lasagna noodles (not no-boil); 85 grams 3/4 cup shredded low-moisture mozzarella cheese (about; 113 grams cup grated low-moisture mozzarella cheese (about; 1 Tbsp extra-virgin olive oil; 1 smalls onion, finely chopped; 28 grams 1/4 cup grated parmesan cheese (about; 1 Tbsp grated parmesan cheese; 85 grams 3/4 cup grated parmesan cheese (about; 113 grams cup shredded cheddar cheese (about; 283 grams box frozen chopped spinach, thawed and squeezed dry; 2 Tbsps unsalted butter; 4 Tbsps unsalted butter; 946 milliliters whole milk; 1 teaspoon Worcestershire sauce

You can never have too many main course recipes, so give Spinach-Artichoke Rollatini a try. One serving contains 773 calories, 36g of protein, and 43g of fat. This recipe serves 6. A mixture of spinach, low-moisture mozzarella cheese, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Make the cheese sauce: Melt the butter in a medium saucepan over medium heat.

Ingredients you will need

Cheese Sauce

Butter

Equipment you will use

Sauce Pan

Whisk in the flour until smooth; cook, whisking, 1 minute. Gradually whisk in the milk and cayenne until smooth. Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes.

Ingredients you will need

Ground Cayenne Pepper

All Purpose Flour

Milk

Equipment you will use

Whisk

Remove from the heat and whisk in the cheddar, mozzarella and parmesan until melted.

Ingredients you will need

Mozzarella

Parmesan

Cheddar Cheese

Equipment you will use

Whisk

Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour.

Ingredients you will need

Black Pepper

Salt

Make the filling: Melt the butter in a skillet over medium heat; add the onion and cook, stirring occasionally, until soft, about 6 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add the spinach, artichoke hearts, Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Ingredients you will need

Worcestershire Sauce

Artichoke Hearts

Vegetable

Spinach

Salt

Transfer to a bowl and let cool, 30 minutes. Season with salt and pepper, then stir in the parmesan, egg and 3/4 cup of the cooled cheese sauce.

Ingredients you will need

Salt And Pepper

Cheese Sauce

Parmesan

Egg

Equipment you will use

Bowl

Prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil.

Ingredients you will need

Olive Oil

Water

Equipment you will use

Oven

Pot

Add the noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes.

Ingredients you will need

Pasta

Drain and rinse under cold water to cool, then lay on a work surface.

Ingredients you will need

Water

Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish. Spoon 2 tablespoons of the spinach filling at one end of each noodle.

Ingredients you will need

Spread

Spinach

Pasta

Equipment you will use

Baking Pan

Roll the noodles around the filling and place seam-side down in the baking dish. Top with the remaining sauce and sprinkle with the mozzarella and parmesan.

Ingredients you will need

Mozzarella

Parmesan

Pasta

Sauce

Roll