SCALLOPED POTATO ROLL

Rolled potatoes stuffed with spinach, ricotta, beef and tomato sauce. If you love comforting “mince and potatoes” style dishes, this Scalloped Potato Roll is for you!

Ingredients:

6 Large Potatoes, peeled and thinly sliced

350g Ground Beef

220g Grated Parmesan Cheese, divided

1 Onion, diced

1 Tin 410g Chopped Tomatoes (Polpa),

1 Tbls Tomato Puree (Kunserva)

4 Tbls Fresh Parsley, chopped

1 Tsp Paprika

300g Fresh Baby Spinach

2 Cloves Garlic, minced

300g Ricotta

150g Shredded Mozzarella

Method

Preheat oven 180C.

Line a baking tray with baking paper and sprinkle half the parmesan cheese.

Place the potatoes over the parmesan in a row on the short edge of the tray, overlapping each other and keep going down until you fill all the tray.

Sprinkle the rest of parmesan evenly over the potatoes. Season with salt and bake for 30 minutes, until golden and potatoes are flexible and slightly crispy.

In a skillet heat 2 tbls olive oil. Add the spinach, cook until wilted. Add some salt and the minced garlic. Stir to combine and remove from heat. Remove from pan and place in a bowl. Leave to cool, then stir in the ricotta and set aside.

To the same pan, add 2 tbls olive oil and fry the onion until softened and slightly browned. Add the minced beef and lightly brown before adding the tomato puree (kunserva), chopped tomatoes, 3 tablespoons parsley, paprika, salt/pepper.

Gently simmer, stirring frequently. The mixture should not have too much liquid.