Baked Ham and Cheese Pasta Rolls

 

Rolled up pasta with ham and cheese served with asparagus in an oven dish

 

The dish

These ham and cheese pasta rolls are made by stuffing pasta with cheese and slices of ham then rolled up, sliced and baked in a white wine and thyme sauce. I began by kneading the pasta dough by hand, rolled it out by hand, smothered it in a creamy béchamel sauce, topped with copious amounts of cheese and ham and ever so delicately rolled it up.  Words can not express the joy of that first bite.  The crispy outer pasta layers, the soft center, the swirls of pasta and ham held together with melted cheese and creamy sauce.  Heaven in a bite.

If you aren’t confident enough in your pasta making skills, don’t fret.  You can use pre-made cooked lasagna rolls and roll them up individually then bake in the oven.  It’s also a lot quicker and less messy.

 

Rolled up pasta with ham and cheese served with asparagus in an oven dish

 

White Bechamel sauce in a saucepan
Over medium-low heat, melt 2 tbsp on butter in a medium saucepan. Allow the butter to clarify (you’ll know when the butter has clarified when the bubbling has calmed because most of the water has evaporated off). Once butter is clarified, stir in 1 tbsp of flour and whisk together. Let cook on medium-low heat for 1-2 minutes. You want the roux (flour and butter mixture) to cook but not to brown. Slowly add the warm milk a little at a time, whisking it together as you go. Once all milk has been poured in, increase heat and continue to whisk until boiling. Season with salt, onion powder, garlic powder and paprika. Once at a boil, reduce heat to low and continue to cook for 2-3 minutes stirring occasionally. Remove from heat after 2-3 minutes.
A large uncooked sheet of pasta
Cook pasta sheets in boiling water until al dente. Carefully remove from water and lay flat on a large surface. If you are making a large pasta sheet by hand, cook your sheet of pasta in a very large pot. Remove with either a pasta insert or do what I do and pour off hot water from the pot, and dilute remaining water with cold water until it is safe enough to carefully remove the large pasta sheet gently with your hands.
A large cooked sheet of pasta
When pasta sheet is dry enough and no longer soaking wet, add bechamel sauce and spread evenly.
A large sheet of cooked pasta topped with cheese
Then top with grated Parmesan and grated mozzarella cheese.
A large sheet of cooked pasta topped with cheese and ham
Finally, top with slices of ham.
A large sheet of cooked pasta topped with cheese with side folded up
Fold the long sides of the sheet in.
A large sheet of cooked pasta topped with cheese with top and sides folded in
Starting at one of the shorter ends, fold the side up.
Pasta sheet being rolled up
Continue to roll until all the pasta is in one giant roll.
Rolled up pasta sheet
Try to keep it as tight of a roll as you can.
Rolled up pasta sheet wrapped in plastic
Tightly wrap in plastic wrap or aluminum foil and place it in the fridge or freezer for 15-30 minutes or until the roll is set enough so that you can slice it without it falling apart.
Chicken broth, garlic, thyme and white cooking together in a saucepan
Combine chicken broth, crushed garlic cloves, sprigs of thyme and white wine together in a pan. Bring to a slight simmer over medium-high heat. Cook together until reduced by half.
Sliced uncooked pasta rolls in a baking dish with asparagus
When the roll is set, cut into slices 2 inches (4.5 cm) thick and place in a baking dish. Sprinkle with asparagus spears. Top each slice with 2 tbsp of white wine and thyme sauce and cook in the oven at 450F /220 C uncovered for 25-35 minutes. Baking time will vary depending on the temperature of chilled roll when placed in the oven so use your best judgment and keep a watchful eye.
Rolled up pasta with ham and cheese served with asparagus in an oven dish
Pasta roll-ups are done when the cheese is bubbling, the center is hot and the outer layer is slightly crispy and golden brown. Let rest for 5 minutes before serving.

 

Print
Baked Ham and Cheese Pasta Rolls

Baked Ham and Cheese Pasta Rolls


  • Author: Spicepaw
  • Prep Time: 40 min
  • Cook Time: 40 min
  • Total Time: 1 hour 20 minutes
  • Yield: 3-4 servings 1x

Description

These ham and cheese pasta rolls are made by stuffing pasta with cheese and slices of ham then rolled up, sliced and baked in a white wine and thyme sauce. #pasta #ham #cheese #bakedpasta #dinner


Scale

Ingredients

  • 1 large pasta sheet (about 300 g) or pre-made lasagna sheets (about 5 or 6, depending on size)
  • 200300 g (7-10.5 oz) sliced ham
  • 300 g-400 g (10.5-14 oz) mozzarella (grated)
  • 300 g (10.5 oz) Parmesan cheese (grated)
  • 2 tbsp butter
  • 1 tbsp flour
  • 2 cups (475 ml) milk
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 12 sprigs of fresh thyme
  • 2 cups (475 ml) chicken broth
  • 34 cloves of garlic (smashed)
  • 3/4 cup (180 ml) white wine
  • a handful of asparagus (cut into spears no longer than 3 inches/ 7 cm) or fresh peas

Instructions

Bechamel Sauce
  1. Over medium-low heat, melt 2 tbsp on butter in a medium saucepan. Allow the butter to clarify (you’ll know when the butter has clarified when the bubbling has calmed because most of the water has evaporated off).
  2. Once butter is clarified, stir in 1 tbsp of flour and whisk together. Let cook on medium-low heat for 1-2 minutes. You want the roux (flour and butter mixture) to cook but not to brown.
  3. Slowly add the warm milk a little at a time, whisking it together as you go.
  4. Once all milk has been poured in, increase heat and continue to whisk until boiling. Season with salt, onion powder, garlic powder and paprika.
  5. Once at a boil, reduce heat to low and continue to cook for 2-3 minutes stirring occasionally.
  6. Remove from heat after 2-3 minutes.
White wine and Thyme sauce
  1. Combine chicken broth, crushed garlic cloves, sprigs of thyme and white wine together in a pan. Bring to a slight simmer over medium-high heat. Cook together until reduced by half.
Pasta Roll Assembly
  1. Cook pasta sheets in boiling water until al dente. Carefully remove from water and lay flat on a large surface. If you are making a large pasta sheet by hand, cook your sheet of pasta in a very large pot. Remove with either a pasta insert or do what I do and pour off hot water from the pot, and dilute remaining water with cold water until it is safe enough to carefully remove the large pasta sheet gently with your hands.
  2. When pasta sheet is dry enough and no longer soaking wet, add Bechamel sauce and spread evenly.
  3. Then top with grated Parmesan and grated mozzarella cheese. Finally, top with slices of ham.
  4. Fold the long sides of the sheet in. (SEE PICTURE BELOW)
  5. Starting at one of the shorter ends, fold the side up and continue to roll until all the pasta is in one giant roll.
  6. Tightly wrap in plastic wrap or aluminum foil and place it in the fridge or freezer for 15-30 minutes or until the roll is set enough so that you can slice it without it falling apart.
  7. When the roll is set, cut into slices 2 inches (4.5 cm) thick and place in a baking dish. Sprinkle with asparagus spears.
  8. Top each slice with 2 tbsp of white wine and thyme sauce and cook in the oven at 450 F /220 C uncovered for 25-35 minutes. Baking time will vary depending on the temperature of chilled roll when placed in the oven so use your best judgment and keep a watchful eye.
  9. Pasta roll-ups are done when the cheese is bubbling, the center is hot and the outer layer is slightly crispy and golden brown. Let rest for 5 minutes before serving.

  • Category: Pasta
  • Method: Baking
  • Cuisine: Western

Keywords: Baked Pasta, ham, cheese, noodles, dinner

 

 

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2 Comments Add yours

  1. Michelle says:

    Can you please come to Arkansas and make the Ham and Cheese Pasta Rolls for me? I am literally drooling right now!

    1. Natasha says:

      one day….😊

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