Beef · Vegetable bake

Beef & Spinach Ricotta Rolls

Thin zucchini ribbons wrap a cooked beef and spinach filling beneath a tomato and mozzarella topping.

By CarbPortion · AI-assisted recipe

Jump to recipe Set servings & print

AI-generated serving suggestion

Prep: 25 min
Cook & rest: 40 min
Total: 65 min
Servings: 4
Method: Oven

MAKE IT YOUR PORTION

How many are you cooking for?

Choose your servings. Ingredient amounts and printouts update together.

Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ground beefRaw, 90% lean / 10% fat500 g
Zucchinilong thin ribbons700 g
SpinachRaw180 g
RicottaWhole milk160 g
Canned tomatoesIn tomato juice, no added salt400 g
Mozzarellagrated100 g
Olive oilSalad or cooking oil15 g
Garlicminced10 g
BasilDried2 g
SaltTable salt4 g
Black pepperDried, ground1 g

Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.

STEP BY STEP

Let’s make it.

Heat the oven to 400°F (200°C). Toss the zucchini ribbons with half the oil and half the salt; roast on lined trays for 8–10 minutes to soften.
Heat the remaining oil in a skillet. Brown the beef for 8–10 minutes to 160°F (71°C). Stir in garlic and spinach until the spinach wilts.
Take the skillet off the heat and stir in ricotta, pepper and remaining salt. Mix the canned tomatoes and basil in a baking dish.
Spoon the filling onto the zucchini ribbons, roll loosely and arrange seam-side down in the tomatoes. Put any leftover filling between the rolls. Scatter mozzarella on top.
Bake for 18–22 minutes until bubbling and the center reaches 165°F (74°C). Rest for 5 minutes, then divide with all the sauce into 4 servings.

Kitchen notes

The number of rolls depends on the width of your zucchini; divide the whole dish equally.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 15.3 g
Fiber: 4.9 g
Carbs − fiber: 10.4 g
Protein: 37.9 g
Fat: 27.5 g
Energy: 454 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Beef & Spinach Ricotta Rolls

For 4 servings

Meat & poultry

Ground beefRaw, 90% lean / 10% fat500 g

Vegetables

GarlicRaw10 g
SpinachRaw180 g
ZucchiniRaw, with skin700 g

Eggs & dairy

MozzarellaWhole milk, low moisture100 g
RicottaWhole milk160 g

Oils & fats

Olive oilSalad or cooking oil15 g

Herbs & spices

BasilDried2 g
Black pepperDried, ground1 g
SaltTable salt4 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt400 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/beef-spinach-ricotta-rolls/

Choose a valid number of servings before printing.