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“In a pinch, you could use 3 1/3 cups of prepared pasta sauce instead of the tomato cream sauce. You could also try different mushrooms such as shiitake or oyster for a different taste.”
1hr 50mins

Ingredients Nutrition


  1. Cook noodles in boiling salted water until tender but firm (about 8-10 minutes).
  2. Drain; rinse under cold water.
  3. Arrange in layer on towels.
  4. Filling: Squeeze spinach dry and chop.
  5. In skillet, heat oil over med heat; cook mushrooms, onions, garlic, basil, salt& pepper for about 15 minutes or until starting to brown and liquid is evaporated.
  6. Stir in spinach; cook, stirring for 2 minutes.
  7. Let cool for 5 minutes.
  8. Stir in egg, ricotta cheese and parmesan cheese.
  9. Tomato cream sauce: Melt butter over med heat.
  10. Cook onion stirring occasionally for 8 minutes or til very soft.
  11. Sprinkle with flour and cook, stirring for about 1 minute.
  12. Stir in cream and bring to a boil; cook for 1 minute.
  13. Drain tomatoes, reserving juice.
  14. Add tomatoes to pan along with salt& pepper.
  15. Bring to a boil.
  16. Transfer to a blender and puree til smooth.
  17. Blend in reserved tomato juice.
  18. Set 1/2 cup of sauce aside; pour remaining sauce into 9x13 dish.
  19. Working with one noodle at a time, spread 1/2 cup of the spinach mixture on noodle, leaving 1/4" border uncovered.
  20. Starting at short end, roll up.
  21. Cut in half lengthwise; place cut side down in sauce.
  22. Drizzle rolls with reserved sauce; sprinkle with mozzarella cheese.
  23. Cover tightly with foil.
  24. Bake in a 350 oven for 40 minutes or until bubbly.
  25. Uncover and broil for 2 minutes or until golden.
  26. Let stand 10 minutes before serving.
  27. Sprinkle with parsley if desired.

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