Pasta with Pumpkin, Spinach, and Feta (Rotolo)
Pasta and Pizza • European
Description
Pasta with Pumpkin, Spinach, and Feta (Rotolo)
Ingredients
- Sweet Red Onion 1 piece
- Butternut Squash 5 lbs
- Frozen spinach discs 20 oz
- Garlic 4 cloves
- Passata Tomato Sauce 25 oz
- Ready-made dry lasagna sheets 8 pieces
- Feta cheese 0 oz
- Parmesan Cheese 0 oz
- Thyme to taste
- Nutmeg to taste
- Chopped Sage Leaves to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F and roast the whole squash until tender, about 1 hour 30 minutes.
Step 2
Peel and dice the onion, sauté it in olive oil with salt, pepper, and thyme.
Step 3
Add the spinach and cook for about 15 minutes covered — the liquid should evaporate. Remove from heat.
Step 4
Take the squash out of the oven, cut it in half, and remove the skin and seeds. Mash the flesh with a fork into a puree.
Step 5
Season the squash and spinach separately to taste with salt, pepper, and freshly grated nutmeg.
Step 6
Peel and thinly slice the garlic.
Step 7
In a 28 cm skillet (or casserole), heat olive oil and lightly sauté the garlic.
Step 8
Pour in the strained tomatoes and simmer for 3 minutes — adjust the taste.
Step 9
Lay the pasta sheets on a work surface and — work quickly! — brush with water, spread the pumpkin puree, top with a layer of spinach, and crumble feta cheese on top. If using store-bought pasta, it should be pre-cooked until pliable.
Step 10
Roll the filling in the pasta sheets to form tubes. Cut each into 2 pieces and place them upright snugly in the sauce.
Step 11
Grate Parmesan cheese over the pasta, drizzle with olive oil, and sprinkle with sage leaves.
Step 12
Bake for 35 to 40 minutes at 355°F.
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