Ham and Provolone Rotolo – Lasagna Roll Ups

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for Italian baked ham provolone rosettes or lasagna roll ups. You will love these pasta pinwheels or baked roses!

5 from 9 votes

Ham and Provolone Rotolo – Lasagna Roll Ups

These ham and provolone rotolo – lasagna roll ups are hearty, creamy and packed with savory flavor. The rolled shape makes them fun to prepare and visually impressive. Whether you're hosting or meal prepping, they’re always a hit.

Prep Time30

Cook Time30

Total Time1

Course: Meals, Pasta

Cuisine: Italian

Keyword: casserole

Servings: serving

Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

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