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Kale-artichoke rollatini

A couple of weeks ago Meg and I decided that we wanted to add a few more vegetarian meals into our diet.  Having recently added meat back into our diet after more than a year of being pescatarian, I think we both felt we might have cut our vegetable intake down a bit more than we wanted.  In an attempt to rebalance our diets and also see if we would feel a bit better (doesn’t everyone feel crummy when the summer ends and the weather starts to get colder?).  We found a recipe for spinach-artichoke rollatini in the most recent Food Network magazine.

However, when we made the grocery list, a 10 ounce bag of baby spinach was noted as 10 ounces of frozen spinach.  Since I thought the frozen spinach might make the rolls too watery, and since we had a bag of fresh frozen kale, I decided to switch the recipe up and use the kale.  I also used a rice pasta, so this recipe is gluten-free.  Judging by the empty plates and our thoughts of thawing out the leftovers the next day, this recipe was a hit.


The recipe has 3 parts: cheese sauce, filling and rollatinis.  I broke them out below and if you follow my plan you can have this ready is under 90 minutes, with about 40 minutes of that sitting back with a glass of wine as it bakes.

Ingredients for the cheese sauce:

  • 4 tablespoons of unsalted butter
  • 1/4 cup of all purpose flour (for gluten-free you can use a gluten-free flour, such as rice flour)
  • 4 cups of whole milk (a quart)
  • 1/2 teaspoon of chili powder
  • 1 cup of shredded cheddar cheese
  • 3/4 cup of shredded mozzarella cheese
  • 3/4 cup of fresh grated Parmesan cheese
  • salt
  • pepper

Melt the butter over medium heat.  Whisk in the flour, stirring until well incorporated.  Allow to cook for 2 minutes.  Slowly add the milk while continuing to whisk so as to not form clumps.  Bring to a boil and cook for 2 minutes.  Stir in the chili powder. Remove from heat and stir in the cheese, stirring until you have a smooth sauce.  Set aside and allow to cool for at about 45 minutes.  While the sauce cools, you can prepare the filling.

Ingredients for the filling:

  • 2 tablespoons of unsalted butter
  • 3 shallots, sliced thin
  • 8 ounces of kale (fresh, frozen)
  • 9 ounces of frozen artichokes, thawed and chopped (I figure you could use canned as well, just rinse very well)
  • dash of Worcestershire sauce
  • salt
  • pepper
  • 1/4 cup of fresh grated Parmesan cheese
  • 1 large egg

Melt the butter over medium heat.  Add the shallots, cooking until soft, about 5 minutes.  Add in the kale, artichokes, Worcestershire, salt and pepper.  Cook for about 5 minutes, until heated through and well combined.  Set aside for 30 minutes. After it has cooled, stir in the Parmesan cheese, salt, pepper and egg.  Add about 3/4 cup of the cooled cheese sauce to the filling.

Putting together the rollatini:

  • 12 lasagna noodles, I used rice noodles
  • 1 cup of shredded mozzarella cheese
  • 1 tablespoon of fresh grated Parmesan cheese

Bring a large pot of well salted water to a boil.  Cook the pasta for about 8 minutes (I cooked 4 noodles at a time).  Remove from the water and lay on a large cutting board.  Allow to cool for a minute or 2.


Preheat the oven to 350F.  Cover the bottom of a 9×13 baking dish with cheese sauce.  Spoon some filling onto one end of the noodle and roll up.  Place on the cheese sauce.  Repeat for the remaining 11 noodles.  Top with remaining cheese sauce and shredded mozzarella.  Sprinkle with the Parmesan cheese.  Cover the dish with foil and bake for 35 minutes.


Remove the foil and place under the broiler for about 5 minutes, until top has browned.  Allow to cool and serve.



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This entry was posted on October 30, 2013 by in Peter Waterman's posts, Recipes and tagged , , , , , , , , , , .
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