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Spinach-Artichoke Rollatini

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  • Level: Intermediate
  • Total: 2 hr 45 min
  • Prep: 1 hr 15 min
  • Cook: 1 hr 30 min
  • Yield: 6 servings
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For the cheese sauce: 

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

1/4 teaspoon cayenne pepper

1 cup shredded cheddar cheese (about 4 ounces)

3/4 cup shredded low-moisture mozzarella cheese (about 3 ounces)

3/4 cup grated parmesan cheese (about 3 ounces)

Kosher salt and freshly ground black pepper

For the filling:

2 tablespoons unsalted butter

1/2 small onion, finely chopped

1 10-ounce box frozen chopped spinach, thawed and squeezed dry

1 9-ounce box frozen artichoke hearts, thawed and chopped

1 teaspoon Worcestershire sauce

Kosher salt and freshly ground black pepper

1/4 cup grated parmesan cheese (about 1 ounce)

1 large egg

For the rollatini:

Kosher salt

1 tablespoon extra-virgin olive oil

12 lasagna noodles (not no-boil)

1 cup grated low-moisture mozzarella cheese (about 4 ounces)

1 tablespoon grated parmesan cheese


  1. Make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth; cook, whisking, 1 minute. Gradually whisk in the milk and cayenne until smooth. Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheddar, mozzarella and parmesan until melted. Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour.
  2. Make the filling: Melt the butter in a skillet over medium heat; add the onion and cook, stirring occasionally, until soft, about 6 minutes. Add the spinach, artichoke hearts, Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Transfer to a bowl and let cool, 30 minutes. Season with salt and pepper, then stir in the parmesan, egg and 3/4 cup of the cooled cheese sauce.
  3. Prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil. Add the noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes. Drain and rinse under cold water to cool, then lay on a work surface.
  4. Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish. Spoon 2 tablespoons of the spinach filling at one end of each noodle. Roll the noodles around the filling and place seam-side down in the baking dish. Top with the remaining sauce and sprinkle with the mozzarella and parmesan.
  5. Cover the dish with foil; bake until bubbly, about 35 minutes. Turn on the broiler. Uncover and broil until browned in spots, 2 to 4 minutes. Let stand 10 minutes before serving.