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Recipe details
Spinach Spaghetti Roulade with Creamy Tomato Sauce
An oven-baked spaghetti roulade with wilted spinach, egg, and grated cheeses, served in slices with a creamy tomato-garlic sauce. The exterior is lightly set while the center remains tender. A dinner idea with ingredients and cooking steps in one place.
≈ 255 kcal/100 g · ≈ 716 kcal/serving
50 minAdvancedFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry spaghetti85 g
crushed tomatoes120 g
garlic clove1 pcs
Parmesan cheese15 g
aged grated Parmigiano Reggiano15 g
heavy cream60 ml
baby spinach60 g
large egg50 g
olive oil5 g
fine salt1 g
black pepper0.3 g
Cookware and utensils
large pot
colander
mixing bowl
10-inch ovenproof skillet
baking sheet
parchment paper
Directions
01
Heat the oven to 375°F (190°C).
Products
No products at this step
Action
heat
Time
5 min
Temperature
375°F (190°C)
02
Boil the spaghetti in salted water until just tender, following the package timing.
Products
dry spaghetti — 85 g; fine salt — 1 g
Action
boil
Time
9 min
Temperature
boiling water
03
Drain the spaghetti in a colander.
Products
dry spaghetti — 85 g
Action
drain
Time
1 min
Temperature
hot
04
Wilt the spinach in a hot skillet with half the olive oil.
Products
baby spinach — 60 g; olive oil — 5 g
Action
wilt
Time
2 min
Temperature
medium heat
05
Whisk the egg, Parmesan, half the Parmigiano Reggiano, and half the pepper in a bowl.
Products
large egg — 50 g; Parmesan cheese — 15 g; aged grated Parmigiano Reggiano — 15 g; black pepper — 0.3 g
Action
whisk
Time
2 min
Temperature
room temperature
06
Toss the drained spaghetti with the egg mixture and wilted spinach.
Products
dry spaghetti — 85 g; large egg — 50 g; baby spinach — 60 g
Action
toss
Time
2 min
Temperature
warm
07
Spread the spaghetti mixture into a rectangle on a parchment-lined baking sheet.
Products
dry spaghetti — 85 g
Action
spread
Time
3 min
Temperature
room temperature
08
Roll the spaghetti rectangle tightly into a roulade.
Products
dry spaghetti — 85 g
Action
roll
Time
2 min
Temperature
room temperature
09
Bake the roulade until the egg mixture is set and the edges are lightly browned.
Products
dry spaghetti — 85 g; large egg — 50 g
Action
bake
Time
18 min
Temperature
375°F (190°C)
10
Heat the remaining olive oil in the skillet.
Products
olive oil — 5 g
Action
heat
Time
1 min
Temperature
medium heat
11
Sauté the garlic in the oil.
Products
garlic clove — 1 pcs
Action
sauté
Time
1 min
Temperature
medium heat
12
Simmer the crushed tomatoes, cream, remaining Parmigiano Reggiano, remaining salt, and remaining pepper in the skillet.
Products
crushed tomatoes — 120 g; heavy cream — 60 ml; aged grated Parmigiano Reggiano — 15 g; fine salt — 1 g; black pepper — 0.3 g
Action
simmer
Time
5 min
Temperature
medium-low heat
13
Slice the baked roulade and spoon the sauce over it.
Products
dry spaghetti — 85 g; crushed tomatoes — 120 g; heavy cream — 60 ml
Action
slice
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
