Pasta Rotolo with Spinach and Ricotta

• 份量: 8 servings

配料

1 pound bag frozen chopped spinach, thawed

2 15- or 16-ounce containers whole-milk ricotta cheese

4 ounces fontina cheese, shredded (1 cup)

1 cup lightly packed fresh basil, chopped

1 large egg

1/2 teaspoon freshly grated nutmeg

Kosher salt and ground black pepper

3 ounces Parmesan cheese, finely grated (1½ cups), plus more for serving

12-14 oven-ready lasagna noodles from one 8- or 9-ounce box (see headnote)

28 ounce can whole peeled tomatoes

2 tablespoons extra-virgin olive oil

2 medium garlic cloves, smashed and peeled

1/4 teaspoon red pepper flakes

步骤

Wrap the spinach in a kitchen towel and squeeze to wring out as much moisture as possible. Put half of the spinach in a food processor; set the rest aside. Drain the ricotta in a large mesh strainer, stirring with a silicone spatula to remove as much liquid as possible.

To the processor, add the ricotta, fontina, half of the basil, the egg, nutmeg, 1 teaspoon salt and ½ teaspoon black pepper. Process until smooth, about 1 minute. Add the Parmesan and remaining spinach, then pulse until finely chopped, 8 to 10 pulses. Transfer to a medium bowl, cover and refrigerate. Clean the processor bowl and blade, then return them to the base.

Line a rimmed baking sheet with plastic wrap. In a large pot, boil 4 quarts water. Stir in 1 tablespoon salt, then add the lasagna noodles and immediately reduce to low. Cook, stirring occasionally, until just shy of al dente, 2½ to 3 minutes; do not simmer or boil. Reserve 1 cup of cooking water, then drain and rinse under cold water.

Place 1 lasagna noodle on the counter with a short end facing you. Layer a second noodle so its bottom short end overlaps the first noodle’s top end by ½ inch (creating a single long sheet). Lightly press the overlap to seal. Place 1 cup filling in the center and spread it evenly, leaving a ½-inch border around all edges. Starting with the edge closest to you, roll into a tight cylinder, using a finger to wipe clean any excess filling at the far end as you finish rolling. Press the overlap to seal.

Holding the roll in one hand, use a butter knife to smooth any filling that is spilling out. Place the roll seam down on the prepared baking sheet. Repeat 4 times, making 5 rolls total. Cover with plastic wrap, then freeze until firm enough to hold their shape when cut, about 1½ hours.

To make the sauce, in the processor, puree the tomatoes with juices until mostly smooth, about 20 seconds. In a medium saucepan over medium, combine the oil and garlic. Cook, stirring, until starting to brown, 1 to 2 minutes. Discard the garlic, then add the tomatoes, pepper flakes, remaining basil, 1 teaspoon salt, ½ teaspoon black pepper and reserved pasta water. Simmer, uncovered and stirring, until slightly thickened, 6 to 8 minutes. Off heat, taste and season with salt and pepper.

About 20 minutes before ready to bake, heat the oven to 400°F with a rack in the middle position. Set aside 1½ cups sauce for serving; spread the remainder in a 9-by-13-inch baking dish. Using a chef’s knife, cut each chilled pasta roll crosswise into 4 slices, each about 1 inch thick. Arrange the slices cut side up in a single layer over the sauce. Tightly cover the baking dish with foil and bake until the sauce is bubbling, 35 to 40 minutes

Remove from the oven, uncover and let stand 10 minutes. In a small saucepan over medium, heat the reserved sauce. Spoon ¼ cup sauce onto serving plates, then use a spatula to set a few rolls on top of the sauce on each plate. Sprinkle with additional Parmesan.