Easy Rotolo Pasta Dish You Have To Try At Home

By Jamie Oliver · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F, gas 4).
2. Cook the whole squash on a roasting tray for about 1 hour 30 minutes, then take it out of the oven.
3. Meanwhile, chop the onion and cook it in a medium pan over medium-low heat with a splash of oil, the thyme, and a pinch of salt and pepper, for 10 minutes, stirring now and then.
4. Stir in the frozen spinach, cover and cook slowly for another 15 minutes, until the liquid has evaporated. Remove from the heat.
5. Halve the squash, discard the seeds and skin, and mash the flesh with a fork. Keep the squash and spinach separate and season each well with sea salt, black pepper and grated nutmeg.
6. In a shallow 28 cm casserole over medium heat, fry the thinly sliced garlic in a splash of oil for a couple of minutes, until lightly golden.
7. Add the passata. Swirl a splash of water in the empty jar and add it to the pan. Bring to the boil, simmer for 3 minutes, then season to taste.
8. Work on a clean surface with the pasta sheets lengthways in front of you. Brush them with water, then divide and spread the squash over them. Scatter the cooked spinach on top and crumble over the feta.
9. Roll up the sheets and cut each into 4 pieces. Place them side by side in the tomato sauce. Finely grate the Parmesan over the top, then scatter over sage leaves tossed in a little oil, if using.
10. Bake at the bottom of the oven for 35 to 40 minutes, until golden and crisp.

Summarized from Jamie Oliver's video. Watch it for the details.

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