Nidi di Rondine - Italian Stuffed Pasta Rolls

Ingredients

• 12 lasagna sheets 12 lasagna sheets
• 500g (1.1 lb) ground beef or pork 500g (1.1 lb) ground beef or pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/4 cup (15g) fresh basil leaves, chopped 1/4 cup (15g) fresh basil leaves, chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 22g (12g saturated)
• Carbohydrates: 32g (6g sugars)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the lasagna sheets according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef or pork to the skillet and cook until browned. Season with salt, pepper, and dried oregano.
5. 5.
   Remove the skillet from heat and stir in the chopped basil, parsley, grated Parmesan cheese, and shredded mozzarella cheese. Mix well until the cheese is melted and the filling is evenly combined.
6. 6.
   Lay out the cooked lasagna sheets on a clean surface. Spoon a generous amount of the filling onto each sheet and roll them up tightly.
7. 7.
   Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the rolled pasta rolls in the dish, seam side down.
8. 8.
   Pour the remaining tomato sauce over the pasta rolls, ensuring they are fully covered.
9. 9.
   Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Lasagna sheets — Cook the lasagna sheets until al dente to ensure they are pliable enough for rolling without becoming too soft and mushy.
• Ground beef or pork — Choose lean ground meat for a healthier option. You can also mix both beef and pork for a more flavorful filling.
• Tomato sauce — Opt for a high-quality tomato sauce or make your own from scratch for the best flavor.

Tips & Tricks

• To prevent the lasagna sheets from sticking together, lay them out on a clean kitchen towel after cooking and draining.
• If you prefer a spicier filling, add a pinch of red pepper flakes to the meat mixture.
• For a vegetarian version, substitute the ground meat with sautéed mushrooms or a mixture of spinach and ricotta cheese.
• Serve the Nidi di Rondine with a sprinkle of fresh basil leaves on top for an extra burst of flavor.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Nidi di Rondine hot, straight from the oven. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for an enticing presentation. Accompany the dish with a side salad or garlic bread to complete the meal.

Presentation advice

Arrange the Nidi di Rondine on a serving platter, showcasing the beautiful rolled pasta. Drizzle some extra tomato sauce on top and sprinkle with fresh herbs for an appetizing and vibrant presentation.