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How to prepare Rutolo Bolognese pasta remains

Leftover bolognese rotolo pasta bake


FAT  34.8G (17.7G SATURATED)
SALT  1.9G


Approx 600g of leftover bolognese or you can use ½ a batch of our lighter bolognese, defrosted if frozen
½ tsp ground cinnamon
Large handful fresh oregano leaves
300ml Greek yogurt
150g feta, crumbled
250g large good-quality fresh pasta sheets (see tip); we used Fresh Pasta Co Fresh Egg Lasagne Sheets
25g parmesan, grated


Heat the oven to 180°C/160°C fan/gas 4. Mix the bolognese with most of the ground cinnamon and oregano, then spoon over the base of a medium baking dish or 23-25cm shallow casserole.
Mix the yogurt and feta in a bowl with plenty of freshly ground black pepper – it will look a bit lumpy, but that’s absolutely fine.
Bring a pan of water to the boil and add the pasta sheets (see tip). Cook for 2 minutes or until al dente, then drain and rinse under cold water. Lay the pasta on a clean work surface and cut each sheet lengthways into 4 long strips, measuring 3–4cm across (you’ll need about 40). Roll up the strips lengthways and stand the rolls upright on top of the bolognese sauce. Pack them quite tightly together so they don’t unroll. Spoon the feta mixture over the rolls – don’t worry if it sinks through to the sauce.
Scatter over the grated parmesan and remaining cinnamon, then bake for 25-30 minutes until golden and bubbling. Top with the remaining oregano and serve immediately.

delicious. tips

Fresh pasta sheets, usually used for lasagne, come in different sizes; make sure you have enough sheets to make the strips (see step 3).

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