Tonight we enjoyed a delicious meal that Paula made for us while she was home. I found it in the most recent Food Network magazine issue. It was called Spinach-Artichoke Rollatini. All in all, it was a rich and very filling meal, a good one to have on a cold fall evening.

Start by making the cheese sauce: Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in 1/4 cup flour until smooth. Cook, whisking, 1 minute. Gradually whisk in 4 cups of milk and a pinch of cayenne until smooth. Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes. Remove from the heat and whisk in 1 cup shredded cheddar, 3/4 cup of shredded mozzarella and 3/4 cup grated parmesan until melted. Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour.Now make the filling: Melt 2 tablespoons of butter in a skillet over medium heat; add 1/2 of a small onion and cook, stirring occasionally, until soft, about 6 minutes. Add about 6-8 ounces of fresh baby spinach, 1 15-ounce can of drained artichoke hearts, 1 teaspoon of Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Transfer to a bowl and let cool, 30 minutes. Season with salt and pepper, then stir in 1/4 cup of grated parmesan, 1 egg and 3/4 cup of the cooled cheese sauce.

Next, prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil. Add 12 lasagna noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes. Drain and rinse under cold water to cool, then lay on a work surface.

Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish. Spoon 2 tablespoons of the spinach filling at one end of each noodle. Roll the noodles around the filling and place seam-side down in the baking dish. Top with the remaining sauce and sprinkle with the mozzarella and parmesan.

Cover the dish with foil; bake until bubbly, about 35 minutes. Turn on the broiler. Uncover and broil until browned in spots, 2 to 4 minutes. Let stand 10 minutes before serving.

Picture of Spinach-Artichoke Rollatini Recipe

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