This easy-to-follow Spinach Artichoke and Mushroom Rollatini recipe takes Meatless Monday to a whole new level, with spinach, artichokes, and mushrooms rolled inside lasagna noodles and smothered in a creamy cheese sauce.
This Spinach Artichoke and Mushroom Rollatini recipe was a bright spot on a cold winter day. David and I were both had a three-day weekend for the President’s Day holiday. It was snowing outside and I used a portion of the day to work on things behind the scenes of TheMountainKitchen.com and then spent some time in the kitchen making a new dish.
I came across this recipe for Spinach-Artichoke Rollatini I tore out of Food Network magazine, so long ago I cannot remember. This is not a quick and easy recipe you are gonna make in a hurry and it clearly was labeled as weekend cooking, but perfect for a Meatless Monday at home with plenty of time. I adapted it a little by throwing in some mushrooms for some extra protein and goodness. I think you will like this. It’s kind of like spinach artichoke dip inside of pasta.
How To Make Spinach Artichoke and Mushroom Rollatini
The Cheese Sauce For The Rollatini:
In a saucepan, over medium-high heat, melt the butter.
Sprinkle the flour into the butter; whisk until smooth. Cook for 1 minute, then slowly whisk the milk into the roux until smooth.
Stir in cayenne pepper to incorporate. Bring the sauce to a boil, whisking occasionally. Cook the mixture until it thickens slightly, about 2 minutes. Turn off the heat and whisk in the cheeses, until melted. Season with salt and pepper, to taste; pour the mixture into a bowl. Set aside; cool to room temperature, about 1 hour.
The Filling For The Rollatini:
In a large pan, melt the butter over medium-high heat; add the onion and mushrooms; sprinkle with a pinch of salt and add Worcestershire sauce. Saute, tossing occasionally, until soft, about 5 to 7 minutes.
Add the spinach in batches, fold into the onion mixture. Keep adding batches of raw spinach, until it is all wilted. Add the artichokes, cook, stirring occasionally, until warmed through.
Transfer to a sieve over a bowl; allow the mixture to drain and let cool, about 30 minutes.
When the mixture has drained and cooled, stir in the parmesan, egg and ¾ cup of the cooled cheese sauce.
How To Assemble the Spinach Artichoke and Mushroom Rollatini:
Preheat the oven to 350 degrees F.
Bring a large pot of water, as salty as the sea, to a boil. Add the noodles; and cook per package directions. Drain the noodles; rinse under cold water to cool.
Cover the bottom of a 9 x 13-inch baking dish with 2 ½ cups of the cheese sauce.
Lay the noodles out on a clean work surface. Spoon about 2 tablespoons of the filling across each noodle, leaving about 2-inches of one end uncovered.
Carefully roll the noodles around the filling; place seam-side down into the sauce covered baking dish.
Top with the remaining sauce; use a spoon to help smooth out the sauce over the rollatini.
Sprinkle with mozzarella and parmesan cheese.
Cover the dish with foil; bake until bubbling and hot, about 45 minutes. Remove the foil and turn on the broiler to high; broil until browned 3 to 5 minutes.
Let cool for 15 to 20 minutes before serving.
Note: This Spinach Artichoke and Mushroom Rollatini refrigerates well and you could even freeze individual portions for quick easy grab-n-go meals!
This Spinach Artichoke and Mushroom Rollatini recipe may take a little time to prepare, but on a long weekend, it is the perfect treat and well worth the time. It’s like a warm blanket of goodness rolled up to knock the chill off of a winter day.
You’ll love it!
Spinach Artichoke and Mushroom Rollatini
Ingredients
The Cheese Sauce
- 4 tablespoons unsalted butter
- ¼ cup flour
- 4 cups whole milk
- ¼ teaspoon cayenne pepper
- 1 cup cheddar cheese shredded
- ¾ cup mozzarella cheese shredded
- ¾ cup parmesan cheese freshly grated
- Kosher salt and freshly cracked black pepper to taste
The Filling
- 2 tablespoons unsalted butter
- ½ small onion small dice
- 12 ounces fresh spinach
- 12 ounces marinated artichoke hearts drained and chopped
- 8 ounces mushrooms chopped
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly cracked black pepper to taste
- ¼ cup parmesan cheese freshly grated
- 1 large egg
The Rollatini
- Kosher salt
- 12 lasagna noodles
- 1 cup mozzarella cheese shredded
- 1 tablespoon parmesan cheese freshly grated
Instructions
The Cheese Sauce
- In a saucepan, over medium-high heat, melt the butter. Sprinkle the flour into the butter; whisk until smooth. Cook for 1 minute, then slowly whisk the milk into the roux until smooth. Stir in cayenne pepper to incorporate. Bring the sauce to a boil, whisking occasionally. Cook the mixture until it thickens slightly, about 2 minutes. Turn off the heat and whisk in the cheeses, until melted. Season with salt & pepper to taste; pour the mixture into a bowl. Set aside; cool to room temperature, about 1 hour.
The Filling
- In a large pan, melt the butter over medium-high heat; add the onion and mushrooms; sprinkle with a pinch of salt and add Worcestershire sauce. Saute, tossing occasionally, until soft, about 5 to 7 minutes. Add the spinach in batches, fold into the onion mixture. Keep adding batches of raw spinach, until it is all wilted. Add the artichokes, cook, stirring occasionally, until warmed through. Transfer to a sieve over a bowl; allow the mixture to drain and let cool, about 30 minutes. When the mixture has drained and cooled, stir in the parmesan, egg and ¾ cup of the cooled cheese sauce.
The Rollatini
- Preheat the oven to 350 degrees F.
- Bring a large pot of water, as salty as the sea, to a boil. Add the noodles; and cook per package directions. Drain the noodles; rinse under cold water to cool.
- Lay the noodles out on a clean work surface.
- Cover the bottom of a 9 x 13-inch baking dish with 2 ½ cups of the cheese sauce. Spoon about 2 tablespoons of the filling across each noodle, leaving about 2-inches of one end uncovered. Carefully roll the noodles around the filling; place seam-side down into the sauce covered baking dish. Top with the remaining sauce; use a spoon to help smooth out the sauce over the rollatini. Sprinkle with mozzarella and parmesan cheese.
- Cover the dish with foil; bake until bubbling and hot, about 45 minutes. Remove the foil and turn on the broiler to high; broil until browned 3 to 5 minutes.
- Let cool for 15 to 20 minutes before serving.
Mimi says
Very interesting! Looks delicious – I also make roll-ups with a lasagna filling. So much easier than making it the traditional way. I’m surprised you used marinated artichoke hearts, but I imagine they added a little zing?
The Mountain Kitchen says
Hi Mimi! Yes, a little zing. I prefer them over regular ones. I read where some had stuffed shells with the same mixture, which would make this recipe even easier. Thanks for stopping by. Have a good week! 🙂
Chauntel says
This looks really good, I am going to have to add this to my list of recipes to try. I am not sure how my cowboy would go for the meatless idea but I actually like it. If ever I suggest we have some meatless meals he looks at me like I just sprouted two heads LOL. Your mountain views are amazing, what a great view to wake up to every day! I found your blog through the FB Blogging on Your Own Terms 🙂
The Mountain Kitchen says
Hi Chauntel! Thanks for coming by The Mountain Kitchen. You know, if my David can go meatless once a week your cowboy sure can…lol! I’m so glad you came to take a look around and took the time to stop and say hello!
Tao4you says
Outstanding! I didn’t salt my noodles as I try to cut down personally. Swapped out cayenne pepper for some Tabasco as I’m old lolol. Cheese is cheese so some chedder was on hand for some, but not the freshy parm !! Swapped the worchesheshershirer ( ha!) For dark mustard.
I love rolling my lasagna! Makes for serving size AND freezing.
This recipe is awesome! A staple in my kitchen now. Can’t wait to have all the real ingredient’s 😀
The Mountain Kitchen says
Wow! Thanks for the fantastic review. I believe your version is a winner!