Rollatini Rose Pie

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Rollatini Rose Pie

1 small zucchini
1 small yellow squash
1 small eggplant
2 cups Natural & Kosher ricotta cheese
8oz. Natural & Kosher shredded mozarella, divided
1/2 cup + 2 tbsp Natural & Kosher grated parmesan, divided
1 egg
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups marinara sauce
Special Equipment: 9.5″ deep pie dish


Using a peeler or a mandolin, slice the eggplant, zucchini and yellow squash into ribbons of equal thickness (see note). They should be thin enough so that they are pliable, but not too thin that they will fall apart during cooking.

In a bowl, combine the ricotta, 3/4 cup mozzarella, 1/2 cup parmesan, egg, basil, and oregano.

Pour the marinara sauce into the bottom of your pie dish and sprinkle with remaining shredded mozzarella cheese from the bag. Working one at a time, spread a thin layer of the cheese mixture on the vegetable ribbons and roll up. Place the rolls, standing up (with the peel facing up, if trimmed), in the marinara sauce and continue until the pie dish is full. Sprinkle with 2 tbsp of parmesan cheese.

Bake, covered, at 400 degrees for approximately 40 minutes (depending on thickness), or until the vegetables are tender. Uncover and bake at 450 degrees until the cheese is bubbly and starting to brown, about 10 minutes. Serve immediately.

This pie does not freeze well. To make in advance, prepare the pie as per directions and refrigerate (unbaked) for up to one day. Bake and serve.

VARIATION: For a no-tomato version, place the rolls directly into the pie dish, without the sauce and continue as above. You may also make the pie inside a pie crust.

NOTE: Look for squash and eggplants that have a straight edge and are roughly the same size,  otherwise, you may have to trim it down, as I did with the eggplants (or look for Japanese eggplants that are naturally narrow). If the vegetables are not too wide, a peeler works great for making ribbons. You’ll need about 1/2 of each vegetable (depending on how large it is), so if you have leftovers, you can make a second pie (with or without the filling) or chop it up for homemade ratatouille.