[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 20/07/2024. See terms.
Photo of Pumpkin, spinach, ricotta and pine nut rotolo by WW

Pumpkin, spinach, ricotta and pine nut rotolo

Total Time
1 hr
20 min
40 min
The classic spinach and feta combo in this dish paired with sweet butternut pumpkin and passata will make it a crowd pleaser.


Brown onion

1 medium, finely chopped


2 clove(s), crushed

Butternut pumpkin

800 g, coarsely grated

English spinach

2 bunch(es), shredded

Reduced-fat ricotta cheese

200 g

Fresh lasagne sheets

6 individual, (280g)

Tomato passata

1½ cup(s), (375ml)

Extra light cheddar cheese

¼ cup(s), grated, (30g), grated

Pine nuts

1 tbs, lightly toasted


1 baby, thinly sliced


120 g, baby variety

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  2. Combine onion mixture, pumpkin, spinach and ricotta in a large bowl. Season with salt and pepper.
  3. Place lasagne sheets in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes to soften. Drain well.
  4. Spoon one-sixth of the ricotta mixture over 1 lasagne sheet. Starting from 1 short end, roll to enclose filling. Repeat with remaining ricotta mixture and lasagne sheets. Using a serrated knife, cut each lasagne roll in half to make 12 rotolos.
  5. Spoon passata into the base of a 22cm-round deep baking dish. Place rotolos, cut-sides up, side-by-side, over passata. Sprinkle with cheese. Bake, covered, for 20 minutes. Uncover and bake for 10 minutes or until golden brown and heated through.
  6. Sprinkle rotolo with pine nuts. Toss fennel and rocket in a large bowl. Serve with rotolo.


TIP: To toast pine nuts, toss them in a small non-stick frying pan over medium heat until just golden.