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Generating an image for this exact recipe… Spaghetti roulade with mascarpone, tomato, spinach, and Parmesan

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Recipe details

Spaghetti roulade with mascarpone, tomato, spinach, and Parmesan

Name: Spaghetti roulade with mascarpone, tomato, spinach, and Parmesan
Total time: 50 min
Yield: 1
Cuisine: Other
Ingredients: 100 g spaghetti; 60 g mascarpone, fresh spread; 120 g crushed tomato; 20 g finely grated Parmesan; 45 g baby spinach; 5 ml olive oil; 0.25 pcs garlic clove, minced; 0.75 g salt; 0.25 g black pepper

EN RU

Tender spaghetti is layered with mascarpone, tomato, spinach, and Parmesan, rolled, and baked until hot and lightly golden before slicing. A dinner idea with ingredients and cooking steps in one place.

≈ 248 kcal/100 g · ≈ 870 kcal/serving

50 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

spaghetti100 g
mascarpone, fresh spread60 g
crushed tomato120 g
finely grated Parmesan20 g
baby spinach45 g
olive oil5 ml
garlic clove, minced0.25 pcs
salt0.75 g
black pepper0.25 g

Cookware and utensils

large pot
colander
large bowl
baking sheet
parchment paper
spatula
chef's knife

Directions

01
Preheat the oven to 400°F (200°C).
Products
No products at this step
Action
preheat
Time
8 min
Temperature
400°F (200°C)
02
Boil the spaghetti in salted water until just tender, about 2 minutes less than the package direction.
Products
spaghetti — 100 g; salt — 0.75 g
Action
boil
Time
8 min
Temperature
boiling water
03
Drain the spaghetti in a colander.
Products
spaghetti — 100 g
Action
drain
Time
1 min
Temperature
none
04
Wilt the spinach with olive oil and garlic in the warm pot.
Products
baby spinach — 45 g; olive oil — 5 ml; garlic clove, minced — 0.25 pcs
Action
wilt
Time
2 min
Temperature
medium heat
05
Mix the mascarpone, crushed tomato, Parmesan, wilted spinach, pepper, and half the salt in a bowl.
Products
mascarpone, fresh spread — 60 g; crushed tomato — 120 g; finely grated Parmesan — 20 g; baby spinach — 45 g; black pepper — 0.25 g; salt — 0.75 g
Action
mix
Time
3 min
Temperature
room temperature
06
Spread the filling over the spaghetti on a parchment-lined baking sheet.
Products
spaghetti — 100 g; mascarpone, fresh spread — 60 g; crushed tomato — 120 g; finely grated Parmesan — 20 g; baby spinach — 45 g
Action
spread
Time
4 min
Temperature
room temperature
07
Roll the spaghetti tightly from the long side and place the seam underneath.
Products
spaghetti — 100 g
Action
roll
Time
3 min
Temperature
room temperature
08
Bake the roulade until the edges are lightly golden and the center is hot.
Products
spaghetti — 100 g; mascarpone, fresh spread — 60 g; crushed tomato — 120 g; finely grated Parmesan — 20 g; baby spinach — 45 g
Action
bake
Time
15 min
Temperature
400°F (200°C); serve at about 165°F (74°C) in the center
09
Rest the roulade for 6 minutes
Products
spaghetti — 100 g
Action
rest
Time
3 min
Temperature
warm
10
slice it
Products
spaghetti — 100 g
Action
rest
Time
3 min
Temperature
warm

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