Pepperoni & black olive rotolo

Pepperoni & black olive rotolo

This impressive looking pasta dish is our speedy take on traditional Italian rotolo which translates as “scroll” or “coil”.

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2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins


  • 260g pack Essential Spinach
  • 25g pack basil
  • 250g essential Italian Ricotta
  • 1 unwaxed lemon, zest
  • ½ x 130g tub Essential Pitted Black Olives, finely chopped
  • 50g Essential Parmigiano Reggiano DOP, finely grated
  • 100g Cooks’ Ingredients Pepperoni, slices cut in ½
  • 680g jar Essential Passata
  • 6 fresh Essential Lasagne Sheets
  • 1 Essential Mixed Salad, to serve


  1. Preheat the oven to 180ºC, gas mark 4. Boil a kettle of water and put the spinach in a colander in the sink. Pour over the boiling water until the spinach has wilted, then rinse under cold water until cool enough to handle. Squeeze out as much water as you can from the spinach leaves, then roughly chop and put in a bowl.

  2. Roughly chop the basil (reserving a few leaves to garnish) and add to the spinach. Add the ricotta, lemon zest, olives, ½ the cheese and the pepperoni. Season and mix to combine.

  3. Pour the passata into a shallow oven-proof casserole. Lay the lasagne sheets on a chopping board and spread each one with 1/6 of the mixture, then roll each sheet up and slice into 4 equal-sized pieces. Arrange the pasta swirls, cut-side up, in the sauce. Sprinkle over the remaining 25g cheese and bake for 15-20 minutes, until bubbling and golden. Scatter with the reserved basil and serve with mixed salad.

Cook’s tip

The best way to slice the filled pasta swirls without the filling spilling out is to use a sharp, serrated knife which will saw through the spirals instead of squashing them.


Typical values per serving when made using specific products in recipe


1,985kJ/ 475kcals



Saturated Fat












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