Photo of Spinach & ricotta-stuffed courgette rolls by WW

Spinach & ricotta-stuffed courgette rolls

Points® value
Total Time
1 hr 10 min
20 min
50 min
Make a double batch of this sauce and enjoy it with courgetti the following day



3 medium

Calorie controlled cooking spray

4 spray(s)


1 large, finely diced


2 clove(s), crushed


750 g

Tomato Purèe

½ tablespoon(s), level

Oregano, Dried

1 teaspoon(s), level

Balsamic vinegar

1½ teaspoon(s)

Basil, fresh

10 g


400 g

Ricotta Cheese

1 tub(s)

Ground Nutmeg

¼ teaspoon(s), level


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Trim and coarsely grate 1 of the courgettes and set aside. Trim and peel the remaining 2 courgettes into 16 wide ribbons using a Y-shaped vegetable peeler, then roughly chop any trimmings and set aside.
  2. Mist a large nonstick pan with cooking spray and cook the onion over a medium heat for 10 minutes until soft. Add the garlic and cook for 1 minute then stir in the grated courgette, chopped courgette, passata, tomato purée, oregano and balsamic vinegar. Season and simmer for 20 minutes, until thickened, then stir in the torn basil.
  3. Meanwhile, wilt the spinach in a large pan of boiling water for 1 minute, then transfer to a sieve set over a bowl. Let cool, then squeeze out any excess liquid, pat dry with kitchen paper and roughly chop. Combine with the ricotta and nutmeg in a bowl then season to taste.
  4. Spread a heaped teaspoonful of the ricotta mixture over each courgette ribbon, then roll to encase.
  5. Spoon the sauce into the base of a rectangular baking dish and stand the courgette rolls in the sauce. Bake for 15-20 minutes, until the sauce is bubbling and the courgette is tender and golden.
  6. Serve garnished with the basil leaves.