Ricotta And Spinach Involtini Pugliese

Ricotta and Spinach Involtini Pugliese is a classic dish from the Pugliese cuisine, featuring delicate ricotta and spinach filling wrapped in thin slices of eggplant and baked to perfection.

Ricotta And Spinach Involtini Pugliese

Ingredients

  • 2 large eggplants, thinly sliced lengthwise
  • 1 cup ricotta cheese
  • 1 cup chopped spinach
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Place the eggplant slices on a baking sheet, brush with olive oil, and bake for 10 minutes until softened. Remove from the oven and let cool.
  3. In a bowl, combine the ricotta, chopped spinach, Parmesan cheese, beaten egg, nutmeg, salt, and pepper.
  4. Place a spoonful of the ricotta and spinach mixture onto each eggplant slice and roll it up.
  5. Spread a thin layer of marinara sauce on the bottom of a baking dish, then arrange the eggplant rolls seam side down in the dish.
  6. Top the involtini with the remaining marinara sauce and sprinkle with mozzarella cheese.
  7. Bake for 20 minutes until the cheese is melted and bubbly.
  8. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
25 minutes
Cooking time:
30 minutes
Total time:
55 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Protein
12g
Carbohydrates
15g
Fat
16g

Supplies

Baking sheet Baking dish

Tools

Knife Brush Bowl

Serving suggestions

Serve the Ricotta and Spinach Involtini Pugliese with a side of crusty Italian bread and a fresh green salad.

Tips & tricks

For a richer flavor, you can add a sprinkle of freshly chopped basil or oregano on top before serving.

Cost

$15