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Saturday, July 10th | 3:30pm-5:00pm | Homemade Spinach-Artichoke Rollatini and Italian Citrus Salad

Saturday, July 10th | 3:30pm-5:00pm | Homemade Spinach-Artichoke Rollatini and Italian Citrus Salad


Learn to make a delicious, easy-to-prepare casserole that provides the opportunity to use your favorite spring/summer vegetables. The combinations are your palate's choice, from spinach and artichoke to green peas, asparagus, zucchini, kale, and more. Veggies are combined with herbs and cheese, then rolled into a lasagna sheet. The casserole, which can be made ahead and refrigerated until needed, is then topped with a decadent cheese sauce and baked to perfection. Students will also learn how to make a refreshing Italian citrus side salad. 

Please note: Students will make and assemble this dish during class and can place it in the oven as class is ending. The dish will then need to bake for about an hour and rest for 10 minutes before it is ready to serve. 

Ingredients Needed for Rollatini:
- 6 Tbs. unsalted butter, divided
- ¼ cup flour
- 4 cups whole milk
- ¼ tsp. cayenne pepper
- 1 cup shredded cheddar cheese
- 1 ¾ cups shredded low-moisture mozzarella cheese, divided
- 1 cup plus 1 Tbs. grated parmesan cheese, divided
- salt and ground black pepper to taste
- ½ small onion, finely chopped
- 1 ten-ounce box of chopped spinach, thawed and squeezed dry
- 1 nine-ounce box of frozen artichoke hearts, thawed and chopped
- 1 tsp. Worcestershire sauce
- 1 large egg
- 12 lasagna noodles

Ingredients Needed for Citrus Salad:
- 2 large navel oranges, zested for dressing, peeled and segmented
- 1 large red, pink or white grapefruit, peeled and segmented
- 1 large blood orange, peeled and segmented
- 1 medium red onion, halved and thinly sliced
- 1 large or 2 small fennel bulbs, thinly sliced (reserve fronds for garnish)
- ¼ cup orange juice (this can be obtained from the 2 naval oranges after segmenting)
- 2 Tbs. lemon juice
- ¼ to ⅓ cups olive oil
- ½ tsp. grated orange zest (from oranges prior to segmenting)
- salt and pepper to taste
- optional toppings: toasted walnuts, toasted slivered almonds, dried cranberries, pomegranate seeds

Equipment Needed:
- medium saucepan
- whisk
- wooden spoon
- medium size skillet
- large pot for boiling pasta sheets
- colander
- measuring spoons
- measuring cups – 1 cup, ½ cup, ¼ cup
- measuring spoons
- liquid measuring cups
- zester
- paring and slicing knife
- food processor or blender for citrus salad dressing
- 9x13 baking pan
- aluminum foil
- platter for citrus salad

This class is appropriate for all ages, although anyone under the age of 16 should be supervised by an adult.

This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.

Live subtitles will be available upon request during this class. If you prefer a sign language interpreter, please fill out our contact form. Please also let us know if you have any preferences (seating, vision access, etc).

About the teacher:
MaryAnne Quatrano-Holleran was a classroom teacher for 34 years and she has put her teaching skills together with her love of cooking Italian (her heritage) food. She has taught a monthly Italian cooking class for 10 years, as well as in-home cooking classes. MaryAnne has also appeared on the Food Network! Her skills and recipes have been passed down to her from her Nonna and she has also taken private cooking classes in Sorrento, Florence and Siena.

For details on our COVID-19 policies, class cancellation policy, parking, and more please visit our FAQs.