Pasta with pumpkin, spinach and feta (Rotolo)
4 servings
150 minutes
Rotolo is an elegant Italian dish that combines rich autumn flavors in tender pasta rolls. Pumpkin adds sweetness and velvetiness to the dish, spinach brings freshness and a hint of spiciness, while feta cheese adds a contrasting creamy note. This combination makes the pasta not only delicious but also visually appealing. The recipe's origins trace back to traditional Italian cuisine where pasta is often baked with various fillings. This Rotolo is perfect for cozy autumn evenings when you want to warm up with the aromas of fresh herbs and roasted vegetables. It can be served as a main dish accompanied by a light salad and a glass of white wine. Baked pasta develops a crispy crust while remaining tender and juicy inside, creating an unforgettable gastronomic impression.
1
Preheat the oven to 180 degrees and bake the pumpkin whole until done, about 1 hour and 30 minutes.
- Butternut squash: 1.5 kg
2
Peel and dice the onion, sauté in olive oil with salt, pepper, and thyme.
- Sweet red onion: 1 piece
- Thyme: to taste
3
Add spinach and cook for about 15 minutes covered — basically, the liquid should evaporate. Remove from heat.
- Frozen spinach: 500 g
4
Remove the pumpkin from the oven, cut it in half, and peel off the skin and seeds. Mash the flesh into a puree with a fork.
5
Season the pumpkin and spinach to taste with salt, pepper, and freshly grated nutmeg. But separately — pumpkin on its own, spinach on its own.
- Nutmeg: to taste
6
Peel and slice the garlic thinly.
- Garlic: 4 cloves
7
In a 28 cm diameter skillet, heat olive oil and lightly sauté garlic.
- Garlic: 4 cloves
8
Pour in the strained tomatoes and boil for 3 minutes - adjust the taste.
- Passata (sieved tomatoes): 700 g
9
Lay the pasta sheets on the work surface and — work quickly! — brush with water, spread pumpkin puree, add a layer of spinach on top, and crumble feta cheese. If using store-bought pasta, it should be pre-cooked until pliable.
- No-boil lasagne sheets: 8 pieces
- Butternut squash: 1.5 kg
- Frozen spinach: 500 g
- Feta cheese: 50 g
10
Wrap the filling in pasta sheets to make tubes. Cut each into 2 pieces and place them upright tightly next to each other in the sauce.
11
Grate parmesan over the pasta, drizzle with olive oil, and sprinkle with sage leaves.
- Parmesan (Parmigiano Reggiano): 20 g
- Sage leaves: to taste
12
Bake for 35 to 40 minutes at 180 degrees.
