Three-Cheese Rotollo with White Sauce

By The Canadian Living Test Kitchen

127 people added this to their Recipe Box

Three-Cheese Rotollo with White SauceThis fun twist on cheese manicotti is equally delicious with red or white sauce. The recipe makes two pans and freezes beautifully.2 user reviews.

Rate this recipe »

Three Cheese Rotollo
Photography by Edward Pond

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	335335 cal
pro	17 g17g pro
total fat	18 g18g total fat
sat. fat	10 g10g sat. fat
carb	27 g27g carb
fibre	1 g1g fibre
chol	116 mg116mg chol
sodium	469 mg469mg sodium
potassium	208 mg208mg potassium
% RDI:	-
calcium	2626 calcium
iron	1010 iron
vit A	1919 vit A
vit C	33 vit C
folate	3131 folate

More great recipes from this menu:

Preparation time: 15 minutes
Cook time : 36 minutes
Total time : PT51M

This fun twist on cheese manicotti is equally delicious with red or white sauce. The recipe makes two pans and freezes beautifully.

Ingredients

1 lb ricotta cheese 1 1lb lbricotta cheese
1 cup shredded fontina cheese 1 1cup cupshredded fontina cheese
1/3 cup grated Parmesan cheese 1/3 1/3cup cupgrated Parmesan cheese
2 eggs 2 2eggeggs
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1/4 tsp salt 1/4 1/4tsp tspsalt
6 fresh lasagna noodles , (1 lb/500 g)6 6fresh lasagna noodles, (1 lb/500 g)
1/4 tsp grated nutmeg 1/4 1/4tsp tspgrated nutmeg
Basic White Sauce recipe Basic White Sauce recipe

Preparation

Stir together Ricotta, Fontina, ¼ cup (60 mL) of the Parmesan cheese, eggs, parsley and salt. Set aside.
In large pot of boiling salted water, cook pasta, in batches, until pliable but not fully cooked, 3 to 4 minutes. Drain, keeping sheets separate to prevent sticking.

Stir nutmeg into white sauce. Divide about 1/2 cup (125 mL) between bottoms of two 13- x 9-inch (3 L) casserole dishes.

Spread 1/2 cup (125 mL) of the filling over each lasagna sheet, leaving 3/4-inch (2 cm) border at edges. Starting at 1 long edge, roll up tightly into cylinder. Cut each into 1-inch (2.5 cm) long rolls. Arrange rolls, seam side down, on sauce in dishes, making 4 evenly spaced rows in each. Divide remaining white sauce evenly over top, making sure pasta is completely covered. Sprinkle each dish with half of the remaining Parmesan cheese.

Bake 1 dish, covered, in 350°F (180°C) oven until bubbly, about 30 minutes, uncovering for last 10 minutes.

To freeze second dish: Double-wrap casserole in foil; freeze for up to 1 month. Bake from frozen, covered, in 350°F (180°C) oven for 1 hour, uncovering for last 10 minutes.

Additional information : Switch iIt Up

Three-Cheese Rotollo with Red Sauce
Substitute 4 cups (1 L) Puréed Tomato Sauce for Basic White Sauce. Omit nutmeg.

Source : Canadian Living Magazine: October 2010