Frank's Recipes! Rotolo Bolzano

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Rotolo Bolzano

(see also Bechamel Sauce 3)
2 tablespoon extra virgin olive oil
8 cups (packed) fresh spinach leaves (1/2 lb)
1 tablespoon minced fresh shallots
3-1/2 cups shredded cooked chicken (1-1/4 lbs)
1 tablespoon minced fresh garlic
1-1/4 cups shredded Fontina cheese (3 oz)
2/3 cup half and half
3 tablespoon grated fresh Parmesan cheese
2 cups fresh packed marinara sauce
8 5-inch x 5-inch fresh pasta sheets (1 lb)
Bechamel Sauce
Chopped fresh basil and parsley

A traditional rolled pasta dish named for Bolzano, capital city of the northern Italian province of Trentino-Alto Adige.

Heat 1 tablespoon oil in large skillet over medium-low heat. Add spinach and shallots; cook, stirring frequently, until spinach is wilted, about 4 minutes. Meanwhile, heat 1 tablespoon oil in medium skillet over medium-low heat. Add chicken and garlic; cook until garlic is tender, about 2 minutes. Stir half of Fontina cheese and 1/3 cup of half and half into spinach mixture. Then stir in chicken-garlic mixture, remaining Fontina cheese, and remaining 1/3 cup half and half. Cook, stirring, 3 to 4 minutes. Stir in Parmesan cheese. Transfer to 1-quart container, cover and chill.

Spread 1-1/2 cups marinara sauce in bottom of glass 3-quart casserole. Spoon 1/2 cup chicken mixture down middle of each pasta square; roll up, overlapping ends of pasta slightly. Place seam side down in casserole. Bake at 400 deg F, 15 to 20 minutes, or until heated through. Spoon 1 tablespoon marinara sauce over half (crosswise) of each Rotolo; spoon 1 tablespoon bechamel sauce over other half. Sprinkle with chopped basil and parsley. Serve immediately.

Makes 4 servings, 2 rotolo per serving.