Spinach, marinated artichokes, homemade cheese sauce, lasagna…this is a good one! Comforting cheesy baked dishes are my favorite cozy meal this time of year. My Spinach Artichoke Rollatini Bake is perfect for a weeknight meal or a special meal for gatherings.
This is one of those dishes that looks fancy and hard to make but I assure you it isn’t. However, there’s something special about taking lasagna noodles and rolling them up with the filling inside that changes everything. It makes the dish look so special because it is! Making Spinach Artichoke Rollatini Bake requires a little bit of extra effort but it’s totally worth it and you and your family will love it.
Making the Cheese Sauce and Filling
To make the homemade cheese sauce you’ll need gruyere cheese, mozzarella, Parmesan, butter, flour, milk, cayenne, salt and pepper.
It’s really simple to make! Melt butter in a large sauce pan then add flour to make a roux. Slowly stir in milk and bring to a boil. Once it starts to thicken, add cheeses and spices. Done!
Make the filling by sautéing onions in butter then adding frozen spinach (thawed and squeezed dry), marinated artichokes, Worcestershire sauce, Parmesan, salt, and pepper.
Let cool then add one beaten egg and some of the cheese sauce. Now it’s time to assemble and bake.
How to Assemble Spinach Artichoke Rollatini Bake
For the lasagna noodles, you’ll need the classic kind that you have to boil. Add the whole box to boiling salted water and cook until they are pliable but not fully cooked. Add some olive oil to the pasta water to help the noodles not stick to each other. You’ll only use 18 noodles but sometimes they tear and I like to have extra.
Add about 2 tablespoons of the filling at the end of the lasagna then roll up into a spiral. These pictures aren’t great but I think you’ll get the idea.
In your 9×13 baking dish, add about 2 cups of the cheese sauce on the bottom. Then place rollatini seam side down into the dish.
Some of them might get a little torn like you see here but it’s ok. It’s about to get covered up in MORE CHEESE! No one will even notice.
Add the remaining cheese sauce, sprinkle a little more cheese on top and bake.
If you have some parsley on hand, garnish with a sprinkle and dinner is done. Don’t let the ingredient list fool you into thinking this is hard, many of the ingredients like the cheeses, butter, salt and pepper are repeated throughout.
I think that Spinach Artichoke Rollatini Bake would be an excellent option for vegetarian guests for the holidays. It’s a special, semi-fancy baked dish that would fit right in with your holiday feast. Enjoy!
Sponsored post for Lee’s Marketplace. Ingredients on sale the week of December 8-14: lasagna noodles, mozzarella, butter, all-purpose flour, Parmesan, yellow onions, frozen spinach, marinated artichokes
Spinach Artichoke Rollatini Bake
Ingredients
For the filling:
- 2 tablespoons butter
- 1/2 cup yellow onion, diced
- 2 cloves fresh garlic, minced
- 12 oz frozen chopped spinach, thawed and squeezed dry
- 14.5 oz marinated artichokes, drained and chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 cup Parmesan, shredded
- 1 egg, beaten
For the cheese sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups milk (1%, 2% or whole)
- 1 cup gruyere or fontina cheese, shredded
- 1 cup mozzarella, shredded
- 3/4 cup Parmesan, shredded
- Pinch cayenne
- 3/4 teaspoon kosher salt
- freshly ground black pepper, to taste
For the rollatini:
- 1 lb lasagna noodles
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 cup mozzarella, shredded
- 1/4 cup Parmesan, shredded
Instructions
- In a large saucepan, melt butter then add onion. Cook until soft, about 5 minutes. Add garlic, spinach, artichokes, Worcestershire and salt. Stir and cook for 3-5 minutes. Remove from heat and add Parmesan. Set aside and let cool.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour until smooth and continue whisking for about 1 minute. Slowly whisk in the milk until smooth. Bring to a boil and cook, whisking often, until slightly thickened.
- Add gruyere, mozzarella, Parmesan, cayenne, salt and pepper. Stir until cheese is melted and smooth. Set aside at room temperature until ready to use.
- Preheat oven to 350° F. Bring a large pot of water to boil. Add lasagna noodles, salt and olive oil to water. Cook noodles, stirring often, until pliable but not fully cooked. Drain and set aside.
- Add beaten egg and 3/4 cup of the cheese sauce to the spinach mixture and stir to combine.
- Add 2 cups of the cheese sauce to the bottom of a 9×13 baking dish and spread evenly. Lay a lasagna noodle out on a flat surface. Spoon about two tablespoons filling onto one end. Roll the noodle around the filling into a spiral. Place seam side down into the baking dish. Repeat with 18 noodles total (may have leftover noodles).
- Top with remaining cheese sauce, mozzarella and Parmesan. Cover with foil and bake for 30 minutes. Remove foil, turn on broil and broil until browned in spots. Watch closely so it doesn't burn! Let stand 5-10 minutes before serving.
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