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Rolled pasta sheet filled with spinach and ricotta, sliced and baked with béchamel. A vegetarian high protein mediterranean dish that's family-friendly and excellent for meal prep.
Preheat oven to 375°F. Grease a medium baking dish and set aside.
Melt 3 tbsp unsalted butter in a saucepan over medium heat. Stir in all-purpose flour and cook, whisking constantly for 1 minute. Gradually add whole milk, whisking until smooth. Add a pinch of salt and half the nutmeg. Cook about 5 minutes until béchamel thickens, then set aside.
In a bowl, combine ricotta cheese, drained spinach, Parmesan, egg, the remaining nutmeg, half the salt, and black pepper. Mix until well blended and creamy.
Lay pasta sheets out on a clean surface. Spread the ricotta-spinach mixture evenly over the sheets, leaving a 1-inch border. Roll each sheet up tightly from the short edge. Slice each roll into 2-inch pieces.
Spread half the béchamel sauce on the bottom of the dish. Arrange rotolo pieces upright in a single layer. Spoon the remaining béchamel sauce evenly on top. Sprinkle with extra Parmesan if desired.
Bake, uncovered, for 35–40 minutes until golden and bubbling on top. Rest 10 minutes before serving for cleaner slices.
