Sweet potato, spinach and ricotta rotolo

Sweet potato, spinach and ricotta rotolo


This versatile dinner of sweet potato and ricotta will keep your family fed any night of the working week.

The ingredient of Sweet potato, spinach and ricotta rotolo

  1. 750g orange sweet potato, peeled, roughly chopped
  2. 1 tablespoon extra virgin olive oil
  3. 1 brown onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 700g jar tomato pasta sauce
  6. 2 tablespoons shredded fresh basil
  7. 180g baby spinach
  8. 2 tablespoons lemon juice
  9. 1/4 cup pine nuts, toasted
  10. 300g fresh ricotta, crumbled
  11. 5 large (16cm x 28cm) fresh lasagne sheets
  12. 1/2 cup finely grated parmesan (see notes)
  13. Mixed salad leaves, to serve

The instruction how to make Sweet potato, spinach and ricotta rotolo

  1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 25cm x 30cm (8-cup-capacity) roasting pan.
  2. Place sweet potato in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 8 minutes or until tender. Mash until almost smooth. Set aside to cool.
  3. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute. Transfer 1/2 the onion mixture to a medium bowl. Stir in pasta sauce and basil. Season with salt and pepper. Set aside. Add spinach and lemon juice to remaining onion mixture in frying pan. Cook, stirring, for 2 minutes or until spinach is wilted. Remove from heat. Set aside to cool.
  4. Add spinach mixture, pine nuts and 200g ricotta to the sweet potato. Season with salt and pepper. Mix to combine.
  5. Spread pasta sauce mixture over base of prepared dish. Sprinkle with remaining ricotta. Place 1 pasta sheet on a flat surface. Leaving a 1cm border, spread 1/5 of the sweet potato mixture over the pasta sheet. Roll up tightly from one short end to enclose filling. Cut roll into 4 rounds. Place rounds, cut-side up, in pasta sauce in dish. Repeat with remaining pasta sheets and filling to make 20 rotolo.
  6. Sprinkle rotolo with parmesan. Cover with foil. Bake for 30 minutes. Remove foil. Bake for a further 15 minutes or until cheese is golden. Serve with salad leaves.

Nutritions of Sweet potato, spinach and ricotta rotolo

fatContent: 706.484 calories
saturatedFatContent: 27.6 grams fat
carbohydrateContent: 8.2 grams saturated fat
sugarContent: 81 grams carbohydrates
cholesterolContent: 25.5 grams protein
sodiumContent: 20 milligrams cholesterol


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