Ham ’n’ Cheese Pasta Rolls
We gave lasagna a delicious twist with these Ham ‘n’ Cheese Pasta Rolls. They’re filled with a combo of melty mozzarella, deli ham and sun-dried tomatoes. Even better? They prep in just 15 minutes.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 6 oven-ready lasagna noodles
- 8 oz. low-sodium deli-sliced ham, chopped
- 1 (8 oz.) pkg. shredded mozzarella
- 1/2 cup drained sun-dried tomatoes in oil, patted dry, chopped
- 1 cup tomato-basil pasta sauce
- 1 cup heavy cream
- 1 cup cherry tomatoes
- Fresh basil leaves (optional)
Instructions
• Heat oven to 350°F. Arrange noodles in 13”x9” baking dish, overlapping as necessary; pour hot tap water halfway up sides of dish to cover noodles. Let noodles soak until softened, about 10 min.
• Meanwhile, in medium bowl, combine ham, 1 1/2 cups mozzarella and sun-dried tomatoes; stir in pasta sauce.
• Transfer noodles in single layer to paper towels; pat dry. Dry baking dish; pour in cream. Dividing evenly, spread ham and cheese filling over noodles (about 1/2 cup each). Halve lengthwise; starting with one short end, roll up each pasta strip jellyroll style. Place rolls cut sides up slightly touching in baking dish. Arrange tomatoes in dish around rolls; cover. Bake until noodles are tender, 20–25 min. Uncover; sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted, about 5 min. Heat broiler. Broil until lightly browned, 2–3 min. If desired, garnish with basil.
Nutrition
- Calories: 641 kcal
- Fat: 43 gram
- Saturated Fat: 23 gram
- Protein: 32 gram
- Carbohydrate: 32 gram
- Fiber: 3 gram
- Cholesterol: 145 mg
- Sugar: 7 gram
- Sodium: 1,165 mg
