Save My neighbor showed up at my door one Tuesday evening with a casserole dish still warm from her oven, rolls of pasta spiraled tight and glossy under a blanket of bubbling cheese. She called them her cheat lasagna, something she threw together when her kids wanted comfort food but she didn't have the patience for layers. I reheated a roll the next morning for breakfast, standing at the counter in my pajamas, and realized I'd been overcomplicating pasta my whole life.
I made these for a potluck where everyone else brought salads and chips, and I watched people go back for seconds before I'd even gotten one on my plate. A friend texted me at midnight asking for the recipe because her husband wouldn't stop talking about them. The dish came home completely empty, which almost never happens, and I felt oddly proud of those little spirals.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you from boiling and shredding your own, just pull the meat and skip the skin.
- Fresh spinach, chopped: If you use frozen, squeeze it dry in a kitchen towel or your filling will turn soupy and slide right out of the noodles.
- Ricotta cheese: Whole milk ricotta makes the filling luscious, but part skim works if you're watching fat, just add an extra tablespoon to keep it creamy.
- Shredded mozzarella cheese: Low moisture mozzarella melts better and doesn't release as much water, so your rolls stay firm instead of swimming in liquid.
- Grated Parmesan cheese: Freshly grated Parmesan tastes sharper and saltier than the pre grated stuff, and it melts into the filling instead of sitting in clumps.
- Large egg: This binds the filling together so it doesn't fall apart when you slice into a roll.
- Garlic, minced: Fresh garlic makes the kitchen smell like an Italian grandmother lives there, but jarred minced garlic works in a pinch.
- Dried oregano and basil: These herbs bring warmth and a little sweetness, but if you have fresh, use double the amount and add them at the end.
- Lasagna noodles: Regular lasagna noodles work fine, just don't overcook them or they'll tear when you try to roll them up.
- Marinara sauce: A good jarred marinara is your friend here, but if yours tastes bland, stir in a pinch of sugar and some red pepper flakes.
- Salt and black pepper: Season the filling boldly because the noodles and sauce will dilute the flavor as everything bakes together.
Instructions
- Get the oven and dish ready:
- Preheat your oven to 375°F and grease a 9x13 inch baking dish with a little butter or cooking spray so the bottom rolls don't stick. This step matters more than you think.
- Boil and cool the noodles:
- Cook your lasagna noodles in salted boiling water until they're just tender, then drain and lay them flat on a clean towel so they don't clump together. If they stick, they'll rip when you roll them.
- Mix the filling:
- Combine the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper in a big bowl and stir until everything is evenly mixed. Taste it now, you want it to be flavorful and a little salty.
- Sauce the bottom of the dish:
- Spread one cup of marinara across the bottom of your baking dish so the rolls don't dry out on the underside while they bake.
- Fill and roll the noodles:
- Spoon about a quarter cup of filling down the length of each noodle, spread it evenly, then roll from one short end to the other and place seam side down in the dish. Pack them snugly but not so tight they squish.
- Top with sauce and cheese:
- Pour the rest of the marinara over the rolls, making sure each one gets some coverage, then sprinkle the mozzarella and Parmesan on top. Don't skip the cheese, it forms that golden bubbly crust everyone fights over.
- Bake covered, then uncovered:
- Cover the dish with foil and bake for 25 minutes, then pull off the foil and bake another 10 minutes until the cheese is golden and the sauce is bubbling at the edges.
- Rest before serving:
- Let the dish sit for five minutes after it comes out of the oven so the filling sets and you can lift out clean rolls instead of a melted mess.
Save The first time I pulled these out of the oven, my kitchen smelled so good that my partner wandered in from his office asking what restaurant I'd ordered from. When I told him I made it, he looked at the dish and then at me like I'd learned a new language. We ate them on the couch with a bottle of wine, and he kept saying they tasted like something his mom used to make, which is the highest compliment he knows how to give.
Substitutions That Actually Work
I've swapped out the chicken for turkey, ground beef, or even crumbled sausage, and every version worked as long as the filling stayed thick and cheesy. You can skip the meat entirely and load up on mushrooms, zucchini, or roasted red peppers if you want a vegetarian version that still feels hearty. Whole wheat noodles add a nutty flavor and a bit more chew, which I actually prefer now, and they hold up better if you're reheating leftovers.
Make Ahead and Freezing
These rolls freeze beautifully, and I've learned to double the recipe and stash half in the freezer for nights when I can't be bothered to cook. Assemble them all the way through step six, then wrap the dish tightly in plastic wrap and foil, and freeze for up to three months. Bake from frozen by adding an extra 15 minutes under the foil, and you'll have dinner on the table without any real effort.
Serving and Pairing Ideas
I usually serve these with a simple green salad dressed in lemon and olive oil, something bright to cut through the richness of all that cheese. Garlic bread is the obvious choice, but I've also set out roasted broccoli or green beans on the side, and people appreciate having something lighter on their plate. A glass of red wine or even sparkling water with a lemon wedge makes it feel like a real dinner, not just something you threw together on a weeknight.
- Leftovers reheat beautifully in the microwave, just cover them with a damp paper towel so they don't dry out.
- If you're feeding a crowd, bake two dishes and keep one warm in a low oven while people go back for seconds.
- Sprinkle fresh parsley or basil on top right before serving, it adds color and makes the whole thing look like you tried harder than you did.
Save These rolls have become my go to for nights when I want something cozy but don't want to babysit the stove. They're proof that a little rolling and tucking can turn everyday ingredients into something that feels like a hug on a plate.
Recipe FAQs
- → Can I prepare these rolls ahead of time?
Yes, you can assemble the rolls up to 24 hours in advance. Cover the baking dish with foil and refrigerate. When ready to bake, add 5-10 minutes to the cooking time since the dish will be cold.
- → What's the best way to cook the lasagna noodles?
Cook the noodles according to package directions until al dente, which means they should have a slight firmness to the bite. Drain them well and lay flat on a clean kitchen towel to prevent sticking together before filling.
- → Can I freeze these rolls?
Absolutely. Assemble the rolls without baking, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
- → What can I substitute for ricotta cheese?
You can use cottage cheese, mascarpone, or a combination of cream cheese and Greek yogurt as alternatives. Blend cottage cheese until smooth for best results.
- → How do I know when the rolls are fully cooked?
The cheese topping should be bubbly and lightly golden brown. If you insert a fork into a roll, it should go through easily and the filling should be hot throughout.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw it completely and squeeze out all excess moisture to prevent the filling from becoming watery and affecting the texture of the rolls.