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If you’re looking for a comforting baked pasta dish that’s both elegant and easy to prepare, ham and provolone rotolo – lasagna roll ups might be your new favorite. Thin lasagna sheets are layered with savory ham and provolone cheese, rolled into tender spirals, then baked in cream with herbs and parmesan until golden and bubbly. This Italian-inspired recipe delivers flavor and presentation in equal measure, making it perfect for family dinners or special occasions.
Ham and provolone rotolo – lasagna roll ups are filled with sliced ham, provolone and parmesan, then baked in cream for a rich, comforting pasta dish.
Also try lasagna al forno or pepperoni lasagna. Homemade pizza is always a lovely treat too, or you can try Italian pizzagaina rustica which is a savory pie.
Why You’ll Love It
Impressive presentation: The rolled shape looks fancy but is easy to achieve.
Rich and creamy: A generous pour of cream makes this dish extra indulgent.
Family-friendly: Everyone loves cheesy pasta, and this version feels special.
Customizable: You can tweak the filling or sauce to suit your tastes.
Ham and Provolone Rotolo Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Lasagna sheets: The base for rolling, whether fresh or dried.
Deli ham: Adds savory flavor and meaty texture. Use any sort of deli sliced ham you want. I like to use prosciutto cotto or Black Forest ham because it has such a rich flavour. Other quality hams would work as well. I like to ask the deli to thinly slice it for me.
Provolone cheese: Melts beautifully and pairs well with ham.
Parmesan cheese: Brings a salty, nutty layer to the dish. The parmesan should be either fresh or a good quality bagged shredded variety.
Heavy whipping cream: Forms a rich, luxurious baking sauce.
Green onion: Adds a pop of freshness and mild bite.
Olive oil: Used for greasing and boiling to keep pasta from sticking.
Fresh herbs: Basil adds an aromatic finish.
Black pepper, red pepper flakes and salt: Balance the richness and bring gentle heat.
How to Make Creamy Pasta Pinwheels
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the pasta: Boil lasagna sheets until pliable and lay flat on a board.
Layer the filling: Add a slice of ham and provolone to each sheet.
Roll and cut: Roll up from the short side, then slice each roll into thirds.
Fill the baking dish: Place cut rolls in a greased dish with space to expand.
Season and top: Sprinkle with seasonings, green onion and parmesan.
Add cream: Pour cream over the rolls until nearly covered.
Bake and finish: Bake until golden and bubbly, then top with fresh basil.
Substitutions and Variations
Swap the meat: Use turkey or prosciutto instead of ham.
Pasta: Instead of packaged pasta, you could use your pasta machine to make fresh pasta sheets.
Green onion: Substitute yellow onion or shallots.
Try different cheese: Cheese is a main element of this cheesy pasta dish. Instead of provolone, you could use other slices of cheese such as a pecorino, mozzarella or even a fontina cheese, any of which will melt perfectly.
Add spinach or mushrooms: For extra veggies and flavor.
Serving Suggestions
Appetizer: Begin your meal with antipasto skewers or garlic parmesan wings.
Side dishes: Serve these pasta pinwheels with a heirloom tomato caprese side salad and some mushroom focaccia bread.
Dessert: Finish off with lemon sorbet or raspberry truffles.
How to Store Lasagna Rollups
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in the oven or microwave.
Top Tips
Don’t overcook the pasta: It should be pliable, not mushy.
Cut rolls to fit: Adjust roll size so they sit just below the edge of the dish.
Use fresh basil last: Add it after baking to preserve its flavor and color.
Ham and Provolone Rototo FAQs
Fresh pasta rolls more easily, but dried works well if boiled properly.
Yes, but you’ll still need to boil them briefly to make them flexible enough to roll.
Yes, you can assemble it and refrigerate, then bake when ready.
Rosetta Pasta with Provolone and Ham Recipe
Ham and Provolone Rotolo – Lasagna Roll Ups
Equipment
- Baking Dish or Cast Iron Skillet
Ingredients
- 1 Box lasagna sheets , oven-ready flat, dried or fresh
- 1/2 Pound deli ham, thinly sliced
- 2 Packages provolone cheese, sliced
- 1 Cup parmesan cheese, freshly shredded
- 1 Quart heavy whipping cream
- 2 Tablespoons green onions, chopped
- 2 Tablespoons olive oil
- 8 Leaves basil, fresh
- 1 Pinch salt
- 1 Pinch black pepper
- 1 Pinch red pepper flakes
Instructions
- Preheat oven to 400 degrees F.
- Fill a large pot with water and 1 tablespoon of olive oil, bring to a boil.
- While the water is coming to a boil prepare your work station by setting out your cutting board and having your ham and provolone open and easily available. If possible do this on a surface near your pot of boiling water. Have your baking dish or cast iron nearby, grease the bottom with 1 tablespoon of olive oil.
- When your water has come to a boil, start by putting 2 sheets of your pasta into the water. Boil the pasta until it is al dente and pliable. The cook time will vary based on if you are using dried or fresh pasta sheets. It's important not to overcook the pasta at this stage. You are looking for it to be easily rollable without tearing or breaking. Stir occasionally to prevent sticking.
- Once the 2 sheets of pasta are ready, use your tongs to pull them out of the pot very carefully, be cautious as they will be very hot and may drip hot water. Lay the wet pasta sheets flat on your cutting board a few inches apart from each other
- Layer a piece of ham on top of each sheet of pasta, the ham should cover the pasta as much as possible, but don’t worry about a few empty spaces or corners
- Layer a piece of provolone on top of the ham, again filling up as much of the pasta sheet as possible, but don’t worry about a few empty spaces or corners.
- Next take one of the layered pasta/ham/cheese sheets and roll it up starting on the short end of the sheet. Repeat with the second one. At this point you will have 2 rolls.
- Cut each roll into 3 equal pieces and place in your greased baking dish. The first few are always the trickiest as the rolls may try to unravel a bit, but the more you get into your pan the easier it will get, they will help keep each other to hold shape. They do not need to be packed super tightly, each roll should be touching the next, but there should be a little wiggle room. Note – the rolls should not be taller than the edges of your pan. If they are, you may want to cut 4 pieces out of your rolls instead of 3 to make them a little shorter.
- Repeat the above steps until you have filled your baking dish.
- Once your pan has been filled, sprinkle on a little salt (not too much as the ham and parmesan will also bring saltiness), black pepper, red pepper flakes, chopped green onion, and parmesan cheese.
- Pour cream over the top of all of the rolls, getting into all of the nooks, crannies, and edges. You may not need the full amount of cream depending on the size of baking dish you are using. The cream should reach the top of your rolls.
- Bake for 30 minutes or until golden and bubbly.
- Remove from the oven and let sit for 5 minutes.
- Chop or tear the basil and sprinkle on top.
Notes
Cut rolls to fit: Adjust roll size so they sit just below the edge of the dish.
Use fresh basil last: Add it after baking to preserve its flavor and color.
Nutrition
Ham and provolone rotolo – lasagna roll ups are everything you love about a creamy, baked pasta dish, rolled into neat, cheesy spirals. Each bite offers a balance of tender pasta, rich cheese and savory ham, all brought together with a creamy, seasoned sauce. This Italian rosette recipe dish feels a little bit fancy without being difficult to make. Serve it with a crisp salad or garlic bread and enjoy a comforting meal that’s full of flavor and perfect for any occasion.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Absolutely my new fave soup recipe! It was so easy to make and so comforting. 😋
Provolone is my absolute fave! These roll-ups are the best treat for my taste buds.
I thought this looked very fancy but it’s surprisingly easy to make and we all enjoyed it for dinner last night.
I made this recipe. It was fabulous. If making the night before, would pour the heavy cream over the roll ups or wait until ready to cook?
this looks lovely! I am trying this tomorrow or one day this week