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Dessert

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

4 servings

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.

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