• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Not Enough Cinnamon
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Skinny Eggplant Rollatini (VIDEO)

    Skinny Eggplant Rollatini (VIDEO)

    Published on May 14, 2014 · Last updated on Sep 19, 2018 · 97 Comments

    263.6K shares
    Jump to Recipe
    Pinterest graphic of Eggplant Rollatini

    Sliced eggplants stuffed with Italian cheese and spinach, then rolled up and baked until tender with loads of melted cheese on top. These guilt-free Skinny Eggplant Rollatini are scrumptious, gluten free and low carb!

    Skinny Eggplant Rollatini with a golden brown cheese crust and tomato sauce in a metal baking dish

    I am so excited by today's low carb recipe! These Skinny Eggplant Rollatini are so insanely delicious they would turn any eggplant hater into an unconditional lover.

    Yes, really! These healthy eggplant roll-ups are so tender you don't even need a knife to cut them, they'll just melt in your mouth. And look at all this gooey mozzarella cheese! Doesn't it look scrumptious? Just the thought of these eggplant rollatini makes me hungry!

    The stuffing for these vegetarian Eggplant Rollatini is made with three types of Italian cheeses, namely ricotta, mozzarella and parmesan as well as spinach.

    Now, before you freak out because I said spinach (did you freak out?),  let me tell you a little something. I've never been a fan of cooked spinach. Give me fresh spinach in a salad or a green smoothie any day but cooked? I'll pass, thanks.

    Except, you really can't taste the spinach in these eggplant rollatini! Adding it in with the cheese mixture is the perfect way to sneak in some greens without even realizing it. Delicious, healthy and low-carb:  win-win!

    overhead of a casserole dish with baked eggplant rollatini stuffed with cheese and spinach and bathed in a thick Italian tomato sauce

    If you tried these Skinny Eggplant Rollatini, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    Skinny Eggplant Rollatini | www.notenoughcinnamon.com
    4.92 from 12 votes
    Print

    Skinny Eggplant Rollatini

    Sliced eggplants stuffed with Italian cheese and spinach, then rolled up and baked until tender with loads of ooey-gooey melted cheese on top. These guilt-free Skinny Eggplant Rollatini are scrumptious, gluten free and low carb!

    Course Appetizer, Main Course, Snack
    Cuisine Italian
    Keyword #easyappetizer, baked, cheese, gluten-free, Italian, low carb, Mediterranean, vegetarian
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 12 rollatini
    Calories 116 kcal

    Ingredients

    • 2 large eggplants
    • 1 cup reduced fat ricotta 9 oz/ 250 g
    • 1 ½ cups shredded light mozzarella divided in ½ cup and 1 cup
    • ½ cup shredded Parmesan
    • 9 oz frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible
    • 1 egg
    • 1 clove garlic germ removed, minced
    • salt and pepper to taste
    • 1 cup tomato passata or marinara

    Instructions

    1. Preheat oven to 400F/200C.
    2. Remove eggplants' ends and slice them thinly lengthwise. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheets or bake eggplant in two batches depending on the size of your oven). 

    3. Bake for 10 minutes, remove from the oven and let cool.

    4. While eggplants are cooking, prepare ricotta/spinach mixture. In a bowl, combine ricotta, mozzarella (½ cup), parmesan, spinach, egg and garlic. Mix well and season to taste.
    5. Spread ½ cup tomato sauce on the bottom of a large baking dish.
    6. Generously spread ricotta/spinach mixture on an eggplant slice (about two heaped tablespoons), roll it and arrange in prepared dish, seam side down. Continue with remaining eggplant.
    7. Top with remaining tomato sauce (½ cup) and sprinkle with remaining mozzarella (1 cup). 

    8. Cover with foil, reduce oven to 350F and bake for 45 minutes. Remove foil and bake another 15 minutes or until cheese is golden brown. Bake for 10 minutes, remove from the oven and let cool

    Recipe Video

    Nutrition Facts
    Skinny Eggplant Rollatini
    Amount Per Serving (2 rollatini)
    Calories 116 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g19%
    Cholesterol 31mg10%
    Sodium 309mg13%
    Potassium 362mg10%
    Carbohydrates 8g3%
    Fiber 3g13%
    Sugar 3g3%
    Protein 9g18%
    Vitamin A 2800IU56%
    Vitamin C 4.4mg5%
    Calcium 255mg26%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    You might also like:

    Click on the link or picture to see the recipe

    Chicken Rollatini stuffed with Pesto and Philadephia

    Chicken-Rollatini-stuffed-with-Pesto-and-Philadephia1-866x1024

     How to choose, store and use eggplant

    How to select, store and use eggplant

    Grilled Eggplant with Basil Feta

    Grilled Eggplant with Basil Feta

    Beef and Eggplant Casserole

    Beef and Eggplant Casserole

    « Fresh Fruits and Ricotta Phyllo Cups
    Easy Roasted Vegetable Pizza »
    263.6K shares
     

    Don't miss out on the good stuff!

    Sign up below to receive our weekly recipe digest. No spam, only the good stuff!

    Thank you for subscribing!

    Reader Interactions

    Comments

    1. Cathy

      May 15, 2014 at 10:55 am

      Are you slicing the eggplant horizontally or vertically? Also, are they sliced about 1/8 - 1/4 inch?

      Thanks so much - sounds terrific!

      Reply
      • marie

        May 19, 2014 at 5:12 pm

        Hi Cathy,
        The eggplants are sliced horizontally and I would say about 1/6 inch! I'll update the recipe.

        Reply
    2. Tricia

      October 01, 2014 at 5:52 am

      Have you tried freezing this before baking?

      Reply
      • marie

        October 03, 2014 at 11:26 am

        I haven't tried but I think it would freeze well, yes 🙂

        Reply
        • nada

          July 08, 2018 at 10:52 am

          no, eggplant will be like a leather, do not freeze this dish!

          Reply
          • Marie

            July 09, 2018 at 4:39 pm

            I did try since I left this comment and it freezes well 🙂 Not leather-y at all.

            Reply
            • Crystal

              January 21, 2019 at 5:07 am

              Did you prebake the eggplant, assemble then freeze before final bake?

            • Marie

              February 05, 2019 at 10:26 am

              You can do that if you want to prepare ahead, but you can also freeze the cooked leftovers.

      • Seana Scala

        May 05, 2019 at 5:53 pm

        Well I dont really like eggplant but love zucchini so I got 3 large ones and just followed menu and it was perfect!! I am a vegan/vegetarian so this menu was wonderful and was so light but full of veggies!!

        Reply
        • Marie

          May 07, 2020 at 12:11 am

          Hi there! Oh cool! I need to try that. Thanks so much for sharing your version. Cheers.

          Reply
    3. Rebecca Sanchez

      December 10, 2014 at 5:39 am

      This might be a silly question, not sure.. but is this a good dish to reheat and eat for leftovers? Thanks!

      Reply
      • marie

        December 10, 2014 at 3:03 pm

        It's not a silly question at all 🙂 These rollatini make great leftovers yes!

        Reply
        • Rolf

          August 17, 2015 at 8:40 pm

          Please consider this, (from EUFIC.org)

          In short: Please eat your spinach right away, do not reheat!

          "Spinach and other leafy vegetables contain high concentrations of nitrate. The amount depends on the variety, season, and the soil and water conditions where the vegetable was grown. Nitrate itself is totally harmless, but it can be converted to nitrites, and then to nitrosamines, some of which are known to be carcinogenic. Enzymes present in bacteria convert nitrate to nitrite. This happens especially when spinach is heated, stored and then later reheated. Nitrite itself is a harmless compound, but it should be avoided by infants of up to 6 months. It can affect the ability of the blood to transport oxygen by transforming haemoglobin, the protein that carries oxygen in the blood, into methaemoglobin, a form of the protein which is unable to carry oxygen. This can be dangerous for babies and is commonly known as “Blue Baby Syndrome”. However, in view of the fact that acidic conditions favour the formation of nitrosamines from nitrite, coupled with the facts that nearly all foods contain some protein and are exposed to acid in the stomach nitrosamine production cannot completely be prevented. Hence the recommendation to avoid reheating spinach."

          Reply
    4. Emma

      December 12, 2014 at 6:17 am

      Could I make and refrigerate fm before baking? Would it hold up? Or be mushy?

      Reply
      • marie

        December 12, 2014 at 6:23 pm

        Hi Emma! I'm not sure, they might become too watery. I would prepare everything ahead (bake the eggplant, prepare the cheese mixture) and assemble when you're ready to bake them. Hope this helps!

        Reply
    5. Wendi

      March 06, 2015 at 11:59 am

      How thin do you slice the eggplant? I think I sliced them to thin

      Reply
      • marie

        March 08, 2015 at 5:09 pm

        I would say about 0.4/0.5 cm (that would be a little more than 1/8-inch if that makes sense). Why do you think you sliced them to thin? The filling oozed out?

        Reply
    6. Sherry

      May 22, 2015 at 12:50 pm

      How can I reduce the amount of sugar?

      Reply
      • marie

        May 22, 2015 at 2:05 pm

        Hi Sherry 🙂 I think most of the sugar in this recipe comes from the tomato passata and the eggplants, so I don't think you can really reduce the amount. Make sure you use a tomato sauce without added sugar. If that's still too much for you, I'd suggest using another recipe unfortunately 🙁 Hope this helps!

        Reply
        • Wendy

          August 15, 2015 at 5:35 pm

          To reduce the sugar, avoid low-fat dairy. Use the full fat dairy products, they don't have added sugars.

          Reply
          • Gail Lemaire

            September 17, 2015 at 8:00 pm

            Wendy is right! When food manufacturers remove certain elements from food and convert it to "low fat or no fat" the reduction of the oils (naturally occurring or added) is replaced by SUGAR. Therefore if low sugar is a goal, perhaps a diabetic requirement, use full fatted Dairy just use a little less to cut down on the natural Sugar in the products. Also, if you reduce volume of item and need more "oomph" or volume to offset lower use of any Dairy product you can use no sugar canned evaporated milk and they have a "skim milk" version I have cooked to decrease volume and make it thicker. Also, plain yogurt is often substituted for Dairy as some of this recipe calls for. There are options; just don't use "low/no fat". Regarding Tomato Sauce (Marinara) or any type, I never buy a jar that has any sugar in it whatsoever. Tomato Sauce does not require, nor should anyone add Sugar. When I make Sauce at home sometimes the canned tomatoes are a little sharp - that is why and when some cooks put sugar in... I will add a carrot - or 2 - whole and fish it out after the sauce is cooked. Carrots have naturally occurring sugar and add just the right amount to a sauce. BTW, I make big pots of Sauce and freeze it. Pasta night, we use our frozen Marinara, Meat Sauce, Eggplant, sometime we make tomato sauce with sausages, etc.

            Reply
            • Gail Lemaire

              September 17, 2015 at 8:04 pm

              Forgot one thing... when I fish the carrots out, I rinse them off - carefully and mash 'em up for the dog. Carrots - healthy treat for pets. Sometimes I eat it myself right out of the pot...shhhhh, don't tell anyone.

    7. Molly

      June 04, 2015 at 5:05 am

      I just sliced the eggplant crosswise, which is not nearly large enough for the filling. The photo shows lengthwise, but in the top comment you say horizontally, which is crosswise.
      Please clear up my confusion.

      Reply
      • marie

        June 04, 2015 at 10:52 am

        Molly, sorry about the confusion! I thought horizontally meant lengthwise (I'm not a native speaker, my English is not perfect, sorry!). You do need to cut them lengthwise, not in rounds, if that makes sense. I hope you'll enjoy this recipe 🙂

        Reply
    8. Lara @ MommyKazam

      July 17, 2015 at 2:54 am

      Yum! This looks and sounds delicious! I now know exactly what I'm going to make with my first batch of eggplants from the garden. I think I may even be able to get my husband to like them with this recipe 🙂

      Reply
      • marie

        July 27, 2015 at 9:21 pm

        Oh you're so lucky to have fresh produce from your garden! I'm jealous!! haha. I hope your hubby will enjoy this recipe!

        Reply
    9. mary youngblood

      August 22, 2015 at 7:32 am

      Do you need to sweat the eggplant slices? I know that is not included in recipe, but would it help with any water build up? Not the best cook, just asking to learn. 🙂

      Reply
      • marie

        August 22, 2015 at 10:31 am

        Hi Mary! No, there's no need in this recipe. You pre-bake the eggplant slices and then stuff them. I hope you'll like this recipe 🙂

        Reply
    10. Vicky

      September 09, 2015 at 2:53 am

      These look so yummy! I just recently posted a recipe round-up of the best low carb lunches and this was one of my favorites!

      Reply
      • marie

        September 11, 2015 at 10:51 am

        Oh thanks so much Vicky! Heading to your blog now 🙂

        Reply
    11. Annie

      October 14, 2015 at 11:43 pm

      Have you ever tried using fresh spinach? We always have a lot of that on hand!

      Reply
      • marie

        October 15, 2015 at 10:56 am

        I haven't tried but I'm pretty sure it would work well! Just chop them before adding them to the cheese mixture. Let me know how you go 🙂

        Reply
    12. Heide V

      October 26, 2015 at 11:29 am

      This was the best meatless, no bread or pasta, meal I think I've ever had. I would never guess they weren't noodles.

      Do you think this is gluten free? (Looking for ideas for a dinner party).

      Thanks for an amazing recipe!

      Reply
      • marie

        October 26, 2015 at 11:43 am

        I'm so happy to hear that Heide!! Yes, it's gluten free so it could be perfect if some of your guests are GF 🙂

        Reply
    13. Odette

      December 11, 2015 at 7:03 am

      I made this using fresh spinach. I did chop it and put it in the microwave for one minute to make it easier to blend. This was very good but for personal taste I would add more garlic and more Parmesan.

      Reply
      • marie

        December 11, 2015 at 11:00 am

        Thank you Odette 🙂 It's good to know it works well with fresh spinach too!

        Reply
    14. [email protected] Yellow Farmhouse

      February 02, 2016 at 11:19 am

      I soooo want to make this very soon. It looks delicious!! I've already 'PINNED' it!

      Reply
      • marie

        February 14, 2016 at 6:13 pm

        Thanks a lot Cecile!!

        Reply
    15. Elisha

      June 23, 2016 at 7:04 pm

      Can you make this without eggs?

      Reply
      • marie

        June 25, 2016 at 10:48 am

        Yes definitely. The cheese mixture won't be as compact though and might fall more easily from the rollatini's sides so be careful. Enjoy!

        Reply
    16. Emily

      July 23, 2016 at 4:32 am

      I made these last night and absolutely loved them! Everything came out perfect and the flavor was so so good! I'm American living in Europe so having C and grams listed helped a lot! I'll definitely be making these again and again.

      Reply
      • marie

        July 23, 2016 at 6:45 pm

        So glad to hear that Emily! I'm French, living in Australia (and Canada before that) and most of my readers are in the US so definitely used to juggling with the two measurement systems! Glad it was helpful 🙂

        Reply
    17. Tracy H

      August 23, 2016 at 7:29 am

      By any chance do you have the nutrition vales for this recipe? Looks amazing!

      Reply
      • marie

        August 23, 2016 at 11:00 pm

        Yes Tracy, they are right in the recipe box

        Reply
    18. Miranda

      November 02, 2016 at 12:01 pm

      Do yoy have the container coumt for 21 day fix?

      Reply
      • Marie

        November 02, 2016 at 6:53 pm

        I'm sorry I don't!

        Reply
    19. Marie

      January 16, 2017 at 11:30 am

      this looks AMAZING! is that nutritional info for the whole recipe? do you think i would be able to use a cream based lasagne sauce instead? i don't eat tomatoes 🙁

      Reply
      • Marie

        January 24, 2017 at 9:35 am

        The nutrition facts are for 3 rollatini 🙂 I think you could use a cream based sauce yes, but the taste and nutrition facts would be very different!

        Reply
    20. Jo

      January 26, 2017 at 8:26 pm

      This is so easy to make, best to cut the egg plant length ways thinly. Recipe didn't say.
      Definitely making again ????

      Reply
      • Marie

        January 30, 2017 at 10:33 am

        Sorry about that, I just updated the recipe 🙂

        Reply
    21. Shirley

      January 27, 2017 at 11:54 am

      I made this tonight, but I laid the slices in the pan and made two layers rather than rolling them.
      It was absolutely delicious and easy to make. I forgot to put the spinach in it, so served it as a side. Thank you so much. WONDERFUL!!!

      Reply
      • Marie

        January 30, 2017 at 10:28 am

        Skinny Eggplant Lasagne then! Great idea Shirley 🙂 Happy to hear this recipe was a hit for you!

        Reply
    22. Donna

      March 05, 2017 at 10:14 pm

      I used a cashew ricotta cheese just because I didn't have any on hand, which worked well. I also left them flat like a lasagna rather than rolled. We loved this dish and I will definitely make it again and perhaps roll it next time because that does look better. Thanks so much for the recipe.

      Reply
      • Marie

        March 15, 2017 at 10:30 am

        Really happy to hear that Donna 🙂 And I love the sound of cashew ricotta cheese! Is it made entirely of cashews?

        Reply
        • Donna

          March 16, 2017 at 2:51 pm

          No, there are a few ingredients. The recipe is at simple-veganista.com
          http://www.simple-veganista.com/2012/10/cashew-ricotta-cheese.html

          Reply
          • Marie

            March 21, 2017 at 2:01 pm

            Thanks for sharing!

            Reply
    23. Jeanne

      March 27, 2017 at 9:56 am

      I just made these and they were fantastic! The only thing I did differently was to use fresh raw spinach. I layed it on the eggplant after spreading the ricotta mix. Thank you for an easy yet delicous healthy recipe!

      Reply
      • Marie

        April 09, 2017 at 4:05 am

        A few people have mentioned using fresh spinach and I love the idea. Will try it next time 🙂

        Reply
    24. Vicky Iliaens

      June 06, 2017 at 8:06 pm

      Hi ! Ty for sharing this recipe first of all , now secondly I already made this recipe quite often LOL ! I've got a few other recipes with eggplants as well , but not totally meat free . I have been using bacon ( thin bacon only ! ) and that was just soooooo delicious ! really eggplant is a veggie that you can use in so many varieties of recipes but better is that this ' berry ' , as it is actually a berry is so healthy at the same time ! I'm having them all year round ! In summer I use them half , second half goes into freezer , already baked/cooked or just raw ! lovely eggplants !

      Reply
      • Marie

        June 27, 2017 at 11:31 am

        I'm a big eggplant fan too! So glad to hear you love this recipe Vicky 🙂

        Reply
    25. Pam Barge

      September 07, 2017 at 4:43 pm

      Had a bounty of eggplant from the garden. I cook for two. Made this; divided into several (about 2 1/2c) ramekins and froze. Great to have on an evening I might be alone with a yummy green salad, a generous glass of wine and, depending on how well our bathroom scale and I are getting along, a slice of homemade garlic bread. Also a good side to add to a spaghetti dinner to cut down on the amount of pasta we would otherwise consume. We both really enjoyed this and I'll make it again❤️

      Reply
      • Marie

        October 09, 2017 at 4:11 pm

        That sounds lovely Pam! Thank you 🙂

        Reply
    26. Lisa

      October 05, 2017 at 7:12 pm

      I've made this dish numerous times and it is a favorite of mine. My husband and mother love it especially because it's 'skinny'. Today I'm making it for my mother and will deliver it tomorrow. I used fresh spinach because I had it. I took the extra eggplant (OK those that I cut too thin and the 'ends'), diced them and sauteed it in oil and garlic. I will use as a side tonight once I figure out the main dish -- LOL. I love quick, easy and delicious recipes.

      Reply
      • Marie

        October 09, 2017 at 4:08 pm

        That's so sweet of you Lisa to cook for your mother! And I'm super happy to know you're using my recipe for that 🙂 I hope you found that main idea hahah

        Reply
    27. Maryam

      November 07, 2017 at 7:46 am

      Made it! They didn't last that's how good it was!

      Loved it as a substitute for pasta or lasagna

      I flipped the eggplant over and baked for an extra 5 minutes but other than that same, great recipe, thank you 🙂 🙂

      *****

      Reply
      • Marie

        November 08, 2017 at 2:11 pm

        Hey Maryam, so happy to hear you loved them 🙂 Thank you!

        Reply
    28. Ioana

      February 19, 2018 at 7:29 pm

      Wow these eggplant rolls look fantastic. I bet they are delicious too. Can't wait to try it!!!

      Reply
      • Marie

        March 05, 2018 at 9:38 am

        Thanks Ionoa! Hope you love them 🙂

        Reply
    29. Rita Boni

      March 28, 2018 at 5:56 pm

      Olá, vou fazer a receita, amei a ideia. Preparo o molho de tomate temperando com tomilho e hortelã frescos. Fica divino.

      Reply
      • Marie

        March 29, 2018 at 12:47 pm

        Muito obrigado!

        Reply
    30. Nicole

      August 26, 2018 at 12:20 am

      This was absolutely lovely. I only had leftover cream cheese. And added basil to the mixture, i love spinach and basil together.

      Reply
    31. Sandra

      December 08, 2018 at 7:05 pm

      Did you cook it and then freeze? or assemble then freeze and cook lol

      Reply
      • Marie

        December 11, 2018 at 9:25 am

        I would freeze them and then cook, but if you had cooked leftovers you could freeze them as well (they might be a bit watery though, but nothing problematic)

        Reply
    32. William

      December 21, 2018 at 2:57 am

      Just made this recipe for my high school culinary final. It taste amazing and I am so happy I came across this recipe. Looking forward to how everyone enjoys it and even looking forward to making it again. Thank you for this amazing recipe! It is much appreciated!

      Reply
      • Marie

        December 23, 2018 at 1:13 pm

        This just made my day William, thanks for letting me know! And so glad you enjoyed this recipe!!

        Reply
    33. Sylvia

      May 05, 2019 at 2:17 pm

      Absolutely delicious and so very easy to prepare. Thank you Marie, this one is a keeper!

      Reply
      • Marie

        May 07, 2020 at 12:10 am

        You are so welcome, Sylvia! Happy you enjoy this dish as much as I do. Cheers

        Reply
    34. Felicity

      May 08, 2019 at 4:17 am

      This recipe has now become a weekly staple in my household. It's not only delicious right out of the oven, the leftovers are even more amazing because all the flavors have soaked into the eggplant. Thanks for sharing the recipe!

      Reply
      • Marie

        May 07, 2020 at 12:13 am

        Hi Felicity! Oh, you are SO RIGHT! I always make a big batch to make sure we have a whole bunch of leftovers. Thanks so much for sharing your thoughts.

        Reply
    35. Felicity

      May 10, 2019 at 5:30 am

      This has become a weekly staple in my household. And if you can manage to have leftovers, it's even more delicious the next day when all the flavors have soaked into the eggplant. Just this week, I made a bath of these, cooked it covered for the first 45 minutes, as instructed, then took it out, put it in the fridge (after cooling, of course), and reserved the last uncovered 15-20 minutes of cook-time for the next day. It was amazing! Thanks for sharing!

      Reply
    36. Maria Aparecida Malange Troise.

      June 13, 2019 at 5:05 am

      Desculpe-me não falo inglês. Poderia traduzir a receita? Ela está com uma aparência ótima e parece gostosa.
      agradeço desde já.
      Maria Aparecida. Sou de Sao Paulo - Brasil.

      Reply
      • Marie

        May 07, 2020 at 12:04 am

        Hi there. You can paste it into google translate! I hope the recipe will make sense to you!

        Reply
    37. Giraldo

      July 19, 2019 at 4:43 pm

      It is very easy to make this recipe! Thank you!I live in Cuba!
      luckily we have eggplants!

      Reply
      • Marie

        May 06, 2020 at 8:16 pm

        So happy you enjoyed it! Thanks for sharing your feedback!

        Reply
    38. E Colombo

      October 15, 2019 at 3:24 am

      Excellent recipe. Pretty quick to make and very tasty. I added some fresh mozzarella balls on top and after baking sprinkled with fresh slivered basil. Also since there is a huge quantity of sauce I used the remaining bottle of pizza sauce in the frig with a little added tomato sauce. Thanks for this recipe.

      Reply
      • Marie

        May 08, 2020 at 2:55 am

        Oh I am so happy you liked it! Oh yes, that pizza sauce trick sounds like a great hack and certainly pushes the flavor even more towards the Mediterranean! Thanks so much for sharing.

        Reply
    39. Ginger

      October 16, 2019 at 9:05 pm

      Looking forward to trying this recipe. I'm confused about one thing. Last paragraph says cook 45 with foil on, take off foil and cook 15 more minutes, then cook 10 more minutes? Thank you for your help with this.

      Reply
      • Marie

        May 06, 2020 at 8:05 pm

        Hi Ginger! Once you have removed the foil, you basically just bake it until you achieve the desired color. Once that happens, after about 15 minutes, remove it from the oven.

        Reply
    40. E Colombo

      October 29, 2019 at 5:31 pm

      I have made this 3 times recently and it was a big hit every time! I did use pizza sauce , added some fresh mozzarella On top of regular mozzarella and slivered fresh basil or parsley on top after out of the oven.

      Reply
      • Marie

        January 01, 2020 at 8:32 pm

        Yum!! Thanks for sharing E 🙂

        Reply
    41. Christine McRandal

      February 22, 2020 at 7:50 pm

      Has anyone tried this with Palmini?

      Reply
    42. Andrea A

      June 01, 2020 at 9:27 pm

      Third time making this - didn't have frozen spinach so used fresh out of the bag - turned out just as great! Will continue making this!! Awesome recipe!

      Reply
      • Marie

        June 04, 2020 at 9:30 am

        Thanks for sharing Andrea! So happy you keep coming back to this recipe 🙂

        Reply
    43. Angela Johnson

      July 25, 2020 at 10:18 pm

      First time and it was a real hit will be making again.

      Reply
      • Marie

        July 26, 2020 at 1:15 pm

        Super happy to hear Angela, thank you 🙂

        Reply
    44. Franca

      June 13, 2021 at 9:07 pm

      I've made this a few times now... super delicious 🍷😍😍

      Reply
      • Marie

        June 14, 2021 at 10:05 pm

        Amazing! So happy you like them!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Footer

    About

    • About
    • Contact
    • Work with me
    • Subscribe
    • Privacy Policy

    Recipes

    • Main Dishes
    • Breakfast / Brunch
    • Salads
    • Chicken Recipes
    • Healthy Desserts
    • View All Recipes

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2020 Not Enough Cinnamon. All rights reserved.