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.
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
- Preheat the oven to 375°F (190°C).
- 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.
- In a bowl, combine the ricotta, chopped spinach, Parmesan cheese, beaten egg, nutmeg, salt, and pepper.
- Place a spoonful of the ricotta and spinach mixture onto each eggplant slice and roll it up.
- 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.
- Top the involtini with the remaining marinara sauce and sprinkle with mozzarella cheese.
- Bake for 20 minutes until the cheese is melted and bubbly.
- 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