Italian Rotolo Pasta with Mushrooms

PREP TIME: 30 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 4

This Tuscan recipe is great for a dinner party with an unusual design of filling pasta sheets with mushrooms and beef which are rolled into swirls, poached and sliced and finally served.

View recipe steps

Step 1.

Preheat the oven to 180c/160c for fan ovens.

Step 2.

Mix together the diced mushrooms and mince until well blended. Heat the oil in a large pan and add the mixture. Fry for 4 mins, stirring frequently, breaking up any large chunks as you go until the mixture is browned all over.

  • 500g chestnut mushrooms, diced finely by hand or in a food processor
  • 3 tbsp olive oil
  • 750g mixed beef and pork mince

Step 3.

Add the onion and celery to the pan and keep cooking for another 4 mins until the onion is soft.

  • 1 large onion, diced
  • 1 stick celery, diced

Step 4.

Finally add the garlic and cook for a further minute, then add the tomatoes and puree. Fill the can with water and add that too. Bring the pan to a simmer and cook for 10-15 minutes until the sauce has thickened and the tomatoes have broken up.

  • 4 cloves garlic, crushed
  • 1x 400g can chopped tomatoes

Step 5.

Season with salt and pepper and stir in the basil. Transfer to a bowl and leave to cool. This can be prepared the day before and stored in the fridge.

Salt and freshly ground black pepper

Step 6.

Spread a thick layer of the mushroom and meat mix onto the bottom of an oven proof dish.

Step 7.

Lay a lasagne sheet onto a board and brush both sides with water. Spread some of the mix onto and roll up along its length. Cut into 3 pieces and stand each one up in the dish. Repeat with the rest of the lasagne. Spoon any remaining sauce over the lasagne and top with the cheeses.

  • 6 fresh lasagne sheets
  • 125g cheddar, grated
  • 100g feta, crumbled

Step 8.

Cover with foil and bake in the oven for 10 minutes. Remove the foil and continue to bake until the cheese is golden for another 30 minutes.

Step 9.

Serve sprinkled with basil.

Greek basil

INGREDIENTS

For the mushroom mince

  • 500g chestnut mushrooms, diced finely by hand or in a food processor
  • 3 tbsp olive oil
  • 750g mixed beef and pork mince
  • 1 large onion, diced
  • 1 stick celery, diced
  • 4 cloves garlic, crushed
  • 1x 400g can chopped tomatoes
  • 2 tbsp tomato puree
  • Salt and freshly ground black pepper
  • Handful fresh basil, chopped

For the rotolo

  • 6 fresh lasagne sheets
  • 125g cheddar, grated
  • 100g feta, crumbled

To serve

  • Greek basil

METHOD

  1. Preheat the oven to 180c/160c for fan ovens.
  2. Mix together the diced mushrooms and mince until well blended. Heat the oil in a large pan and add the mixture. Fry for 4 mins, stirring frequently, breaking up any large chunks as you go until the mixture is browned all over.
  3. Add the onion and celery to the pan and keep cooking for another 4 mins until the onion is soft.
  4. Finally add the garlic and cook for a further minute, then add the tomatoes and puree. Fill the can with water and add that too. Bring the pan to a simmer and cook for 10-15 minutes until the sauce has thickened and the tomatoes have broken up.
  5. Season with salt and pepper and stir in the basil. Transfer to a bowl and leave to cool. This can be prepared the day before and stored in the fridge.
  6. Spread a thick layer of the mushroom and meat mix onto the bottom of an oven proof dish.
  7. Lay a lasagne sheet onto a board and brush both sides with water. Spread some of the mix onto and roll up along its length. Cut into 3 pieces and stand each one up in the dish. Repeat with the rest of the lasagne. Spoon any remaining sauce over the lasagne and top with the cheeses.
  8. Cover with foil and bake in the oven for 10 minutes. Remove the foil and continue to bake until the cheese is golden for another 30 minutes.
  9. Serve sprinkled with basil.

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