Roasted Vegetable Pasta Rotola Recipe

After a tricky beginning, with hardly any food eaten, I have discovered a brilliant recipe that my munchkin adores. This is also one that my whole family love to share.

NOTE: Because this recipe is to feed my 6 month old I do not add any salt or pepper.

Pasta Rotola inspired by Jamie Oliver

For the original recipe click here or watch it on youtube here.

MY VERSION – Roasted Vegetable Pasta Rotola


  • Roughly 1kg of mixed root vegetables. These could include carrot, swede, turnip, pumpkin or squash.
  • 1 onion, diced.
  • 500g of fresh baby spinach
  • 500ml of passata
  • 6 fresh pasta sheets
  • olive oil
  • 1 tbs dried thyme
  • 2 clove garlic
  • 50 g feta cheese or Ricotta cheese
  • 50 g Parmesan cheese


Preheat oven to 350ºF/180 C/ gas 4

Chop all the vegetables and place in a roasting tray with a glug of olive oil and the thyme. Place in the oven and roast for one hour.

To make the sauce, place a large casserole dish over a medium heat. Add the olive oil and sauté the onion until softened and starting to brown, this takes about 2 minutes. Add the garlic and simmer for another minute. Finally add the passata simmer for 20 minutes.

While the sauce is simmering, place the spinach in a pan on a medium heat. Add a couple of tablespoons of water, cover and let it wilt. When the spinach is cool enough to handle, squeeze out excess water and finely chop. (This will help your baby swallow smaller pieces rather than long stringy pieces that may get stuck in their throat.) Place in a bowl with the ricotta or feta and mix together. Put to one side.

Take out your roasted vegetables and either mash with a fork or quickly blitz in a blender. Put to one side.

Boil the kettle. Pour boiling water into a dish that you can lay the lasagne sheets down flat in. Put each sheet in the water for a minute to soften. Soften one at a time, fill, roll, chop and repeat.


To assemble the rotolo, place one (soaked) lasagne sheet on a work surface. Spread a couple of tablespoons of the spinach and cheese mixture over the pasta. Next spoon over a couple of tablespoons of the roasted vegetable mixture. Roll up the lasagne sheet long ways. Cut the sheet into 4 equal chunks and place these into the tomato sauce (casserole dish). Repeat for each lasagne sheet.


Sprinkle with the Parmesan.

Place in the oven and bake about 30 minutes.

Serve with a fresh green salad.


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