Beef & Spinach-Stuffed Scalloped Potato Roll
- 180 g parmesan cheese
- 6 potatoes sliced
- salt and pepper
- 250 g ricotta
- oil for cooking
- spinach leaves
- 2 garlic cloves chopped
- 1 onion diced
- 450 g ground beef
- 1 can chopped tomatoes
- 4 tbsp parsley chopped
- 1 tsp paprika
- 120 g shredded mozzarella cheese
Line a sheet pan with a sheet of parchment paper and sprinkle half of the parmesan cheese on top. Lay out the potato slices on top of the cheese in slightly overlapping rows. Sprinkle salt and the remaining parmesan over the potatoes. Put the pan in a preheated oven and cook at 360°F for 30 minutes.
Heat some oil in a pan and cook the spinach leaves until soft. Make sure to add the garlic before the spinach is completely cooked down. Finally, mix the spinach with the ricotta.
Spread the ricotta mixture over the baked potatoes in an even layer.
Sweat the onions in a pan and brown the ground meat. Stir in the chopped tomatoes and season with parsley, paprika, salt, and pepper.
Evenly distribute the meat mixture over the ricotta mixture and sprinkle mozzarella cheese over the top.
Finally, roll the spread into a log using the parchment paper as an aid. Bake the roll for another 15 minutes at 360°F.
