ROSETTE AL FORNO (BAKED PASTA ROSES)

rosette al forno (pasta roses) in tomato sauce with fresh basil
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If you’re craving a creamy, cheesy pasta dish, Rosette al Forno is the perfect comfort food to try! These easy-to-make baked pasta roses are packed with rich flavours and guaranteed to be a crowd-pleaser.

Are you a romantic at heart? I mean, I would like to think I am. Ever since my first relationship, I’ve always loved giving gifts that have meaning behind them. You know, the sentimental stuff. Every Valentine’s day, I would wrack my little girl brain into thinking of the world’s sweetest gift for the boy I swore I’d be with forever.

I’d make homemade monopoly boards with important dates throughout the relationship as the landmarks, spend hours making the perfect Valentine’s day card, and even write heartfelt poems that I thought were so deep, they’d make him swoon. It was all about those little personal touches that showed how much I cared, even if my “forever” wasn’t as long as I had hoped for at the time!

rosette al forno in a skillet and some on a plate with fresh basil and tomato sauce

And although I must admit, that even though I still love getting down with a good arts and craft project every now and then, as I grew a little bit older, I realized it’s not always about going all out with the glitter and glue. That sometimes the best gifts aren’t always the ones you spend hours crafting.

Simply put (I guess dating an older man also helps…) my love language became, well, FOOD. And, maybe it’s the Italian in me, but nothing says ‘I love you’ quite like a killer homemade meal. Am I right?!

These rosette al forno aka deliciously cheesy baked pasta roses stuffed with ricotta, prosciutto, and mozzarella are basically love on a plate. They’re the perfect mix of creamy, savory, cheesy, saucy, and just the right amount of crispy on top—everything you want in a comforting pasta dish. Plus, they’re surprisingly easy to make, so you won’t be spending hours in the kitchen (and you know what that means…more time with your Valentine, hey!)

Whether you’re cooking for a special occasion or just craving something decadent, these rosettes are sure to impress. And trust me, when you bring these to the table, you won’t need a glittery DIY project to win anyone over. Let’s just say, this dish speaks for itself!

WHAT YOU’LL NEED TO MAKE ROSETTE AL FORNO AKA PASTA ROSES

ingredients for rosette al forno - lasagna sheets, marinara sauce, parmesan cheese, mozzarella, ricotta, basil, salt, pepper, prosciutto, olive oil
Complete list of ingredients and amounts can be found in the recipe card below.

Rosette al Forno is the ultimate comfort food—creamy, cheesy, and totally indulgent. It has fresh lasagne sheets, a rich, velvety sauce, and plenty of cheese for that perfect melt-in-your-mouth bite. Here’s a quick breakdown of the ingredients that come together to make this dish so delicious:

  • Lasagna Sheets (Fresh or Dry): Lasagna sheets form the base of this dish, creating those delicate layers of pasta. Whether fresh or dry, lasagna noodles give the Rosette its structure and a satisfying bite. Fresh lasagna sheets will cook faster and have a softer texture, while dry noodles need to be boiled before use but hold up well in a hearty sauce.

  • Prosciutto: Adds a salty, savory depth to the dish, complementing the rich cheese and marinara sauce. It’s delicate, thin slices melt into the layers, infusing the dish with its subtle, smoky flavour. If you can’t find prosciutto, you could swap in another cured meat like pancetta or even a mild ham.

  • Ricotta Cheese: Gives the dish its creamy texture and adds a slightly sweet, light flavour that contrasts with the savory prosciutto and cheeses. It’s a classic ingredient in many Italian bakes, adding richness without overwhelming the dish. For a creamier texture, you could opt for whole milk ricotta.

  • Mozzarella Cheese: The melt factor in this dish—it becomes gooey, stretchy, and delicious when baked. It adds a mild, creamy flavour that balances the sharper cheeses and gives that irresistible cheesy pull. Fresh mozzarella that you shred yourself works best in this recipe. However, you can also thinly slice it (as I do) instead, if you prefer.

  • Parmesan Cheese: The salty, nutty punch that enhances the overall flavour profile of the dish. It’s mixed in with the ricotta cheese and also on top to create a golden, crispy crust when baked. Freshly grated Parmesan provides the best flavour and texture—skip the pre-grated stuff if you can!

  • Marinara Sauce: Brings a rich, tangy flavour to the dish. It balances out the richness of the cheese and prosciutto with a zesty, tomato-based tang. If you’re short on time, good-quality store-bought sauce works, but homemade marinara sauce adds that extra depth of flavour.

  • Fresh Basil: Adds a sweet, aromatic herbal note that brightens up the richness of the dish. It’s mixed in with the ricotta cheese to infuse flavour and used as a garnish for a fresh, vibrant finish. Fresh basil is always best, but dried basil can be used in a pinch if needed. Fresh parsley also works wonders in this recipe for baked pasta roses.

  • Salt and Pepper: These basic seasonings bring out the natural flavours of each ingredient. Salt enhances the savory components. While pepper adds a subtle heat and a mild sharpness that rounds out the overall flavour profile. Always taste and adjust the seasoning to your liking.

  • Olive Oil (for greasing the baking dish): Prevents the lasagna roll ups from sticking to the dish and gives it a slight richness. It also helps the edges of the pasta crisp up in the oven, adding texture to the finished dish. Use a high-quality extra virgin olive oil for the best results. However, a different kind of oil or butter will also get the job done just fine.
pasta roses on a plate with fresh basil and tomato sauce

HOW TO MAKE ROSETTE AL FORNO (KEY TIPS)

fork and knife with lasagna roll ups over a plate with more

You can find full instructions for how to make these prosciutto and mozzarella stuffed pasta roses in the recipe card down below. But here are a few quick tips to keep in mind:

  • Prep the lasagna sheets properly. If using dry lasagna noodles, be sure to cook them just until al dente (slightly firm). Overcooking can make them too soft and mushy when baked. Drain them well and lay them flat to prevent sticking. If using fresh lasagna sheets, they cook much faster, so you likely don’t have to pre-boil them. Just use them straight from the package!

  • Use room temperature ricotta. For the creamiest and smoothest filling, let your ricotta cheese sit at room temperature for about 20 minutes before mixing it with the other ingredients. This helps it blend more easily with the parmesan and herbs.

  • Don’t skimp on the prosciutto. Since prosciutto is a key ingredient, make sure to use high-quality, thinly sliced prosciutto for the best flavour. The subtle smokiness of the prosciutto pairs perfectly with the creamy ricotta and adds a savory depth to the dish. If you’re using a thicker cut, you can chop it into smaller pieces.

  • Seasoning is key. Be sure to taste the ricotta mixture and the marinara sauce for seasoning. Ricotta can be a little bland on its own! So make sure you add enough salt, pepper, and fresh herbs and spices (like basil, salt, and pepper) to make the filling pop. EXTRA TIP: Similarly, if your marinara sauce is store-bought, check the seasoning and adjust with a pinch of salt, pepper, or even a bit of garlic powder or red pepper flakes for extra flavour.

  • Don’t overfill the lasagna sheets. When rolling the lasagna sheets into the rosettes, be careful not to overfill them. You want the right balance between pasta, ricotta, and prosciutto so that the rosettes hold their shape without being too packed or the filling falling out. EXTRA TIP: To get that perfect rose shape, gently roll each lasagna sheet from one end to the other, tucking the edges in as you go. If you’re having trouble with the pasta sticking, you can dab a little olive oil on your fingers.

  • Cover the dish with foil during the first 20 minutes of baking to trap the steam and help the rosettes cook evenly without drying out. During the last 10 minutes, remove the foil to allow the top to brown and get a golden, bubbly crust. If you leave the dish uncovered the entire time, you’ll risk buring the rosette and the edges hardening.

  • Keep an eye on your pasta roses while baking. Depending on your oven, you may need to adjust the temperature or baking time slightly. The goal is to bake until the cheese is melted, bubbling, and golden brown on top (usually around 25-30 minutes).

  • Rest before serving. Let the Rosette al Forno rest for about 10 minutes after baking. This allows the sauce and cheese to set, making it easier to serve without the rosettes falling apart.

  • Garnish for extra flavour. Fresh basil or parsley sprinkled on top after baking add a pop of colour and freshness, cutting through the richness of the cheese. A light drizzle of olive oil or a sprinkle of extra Parmesan cheese just before serving is always a nice touch!

  • Making it ahead of time? If you’re planning ahead, you can assemble the rosettes in advance, refrigerate them, and bake them just before serving. Just be sure to add a few extra minutes to the baking time if you’re starting with a cold dish.
hands holding a plate with pasta roll ups in tomato sauce with fresh basil
FAQ

FREQUENTLY ASKED QUESTIONS

WHAT DOES PASTA AL FORNO MEAN?

Pasta al forno translates from Italian to “pasta in the oven” and refers to a beloved category of Italian baked pasta dishes. Essentially, it involves pasta that’s cooked, mixed with a rich sauce (often tomato-based or creamy), and then baked until golden and bubbling. The dish usually features a combination of ingredients like cheese, meats, vegetables, and sometimes a béchamel sauce, which all meld together beautifully during the baking process.

HOW TO STOP PASTA BAKE FROM DRYING OUT?

To prevent your pasta bake from drying out, there are a few key steps to follow. First, make sure the pasta is cooked al dente before baking, as it will continue to cook in the oven and can become mushy if overdone. If you’re using fresh lasagna sheets, you can skip this step.

Next, be generous with your sauce as this will keep the pasta moist while it bakes. Covering the dish with foil during the first part of the bake helps to trap steam and moisture, preventing the top from drying out. Once the bake is nearly done, remove the foil for the last 10-15 minutes to allow the top to brown and become golden, but be sure the dish is moist underneath.

Additionally, if you’re baking it in advance and reheating, adding a splash of extra sauce or a bit of water before baking can help keep everything from becoming too dry.

HOW DO I STORE LEFTOVER ROSETTE AL FORNO?

To store leftover rosette al forno, allow it to cool completely before placing it in an airtight container. If you’re storing it in a casserole dish, you can cover the dish tightly with plastic wrap or aluminum foil to lock in moisture and prevent it from drying out. Refrigerate it within two hours of baking, and it should stay fresh for up to 3-4 days. When reheating, add a splash of sauce or water to prevent it from becoming too dry, and cover with foil if reheating in the oven.

For longer storage, you can freeze leftover rosette al forno. Just wrap it tightly in plastic wrap, followed by aluminum foil, or store it in a freezer-safe container. You can freeze them for up to 2-3 months, and when ready to eat, simply thaw it in the fridge overnight before reheating.

CAN YOU REHEAT PASTA AL FORNO?

Yes, you can absolutely reheat pasta al forno, and it often tastes even better the next day as the flavours have had time to meld together. The best way to reheat it is in the oven, as it helps maintain the crispy top while warming the inside evenly.

Simply cover the dish with foil to prevent it from drying out, and bake it at around 350°F (175°C) for 20-25 minutes, or until it’s heated through. For an extra golden crust, remove the foil during the last 5-10 minutes. If you’re in a hurry, you can also reheat it in the microwave, but this may result in a softer top. Just be sure to add a splash of water or sauce before reheating to keep it from becoming too dry.

skillet of rosette al forno with fresh basil and tomato sauce

MORE GREAT PASTA RECIPES

EASY MUSHROOM ORZO

SHRIMP & GARLIC LINGUINE

CHICKEN PARM PASTA BAKE

RICOTTA & ITALIAN SAUSAGE STUFFED SHELLS

ZESTY TUNA PASTA SALAD

MOM’S FAMOUS PASTA WITH CAULIFLOWER & BACON

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rosette al forno (pasta roses) in tomato sauce with fresh basil

ROSETTE AL FORNO (BAKED PASTA ROSES)

If you’re craving a creamy, cheesy pasta dish, Rosette al Forno is the perfect comfort food to try! These easy-to-make baked pasta roses are packed with rich flavours and guaranteed to be a crowd-pleaser.
no ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course, main meal
Cuisine Italian
Servings 4 Servings
Calories 804 kcal

Ingredients
  

  • 10-12 Lasagna Sheets (fresh or dry)
  • 6 oz. Prosciutto (about 10-12 slices) thinly sliced
  • 1.5 cups Ricotta Cheese
  • 1 cup Mozzarella Cheese* shredded (or thinly sliced)
  • ½ cup Parmesan Cheese grated
  • 2 cups Marinara Sauce* (preferably homemade or a high-quality store-bought one)
  • 2 tbsp Fresh Basil chopped (plus more for garnish)
  • Salt and Pepper to taste
  • Olive Oil for greasing the baking dish

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly grease a large baking dish with olive oil.
  • Prepare the pasta sheets: If you're using dry lasagna sheets, cook them according to the package instructions, drain, and set aside. If you're using fresh sheets, you can skip this step.
  • In a large bowl, add the ricotta, half of the Parmesan, basil, salt, and pepper. Stir until smooth and well combined.
    bowl of chopped basil, grated parmesan, ricotta, pepper, and salt
  • Lay a lasagna sheet flat on a clean surface. Spread a generous layer of the ricotta mixture over the sheet.
    lasagna sheet on a cutting board topped with ricotta and basil
  • Place a slice of prosciutto on top of the cheese mixture. Top with shredded mozzarella or thin slices.
    lasagna sheet laid out on a cutting board topped with ricotta,basil, prosciutto, and mozzarella slices
  • Carefully roll up the lasagna sheet into a tight roll, forming a “rose” shape.
    ricotta, prosciutto, and mozzarella being rolled up into a fresh lasagna sheet
  • Using a sharp knife, slice the roll into 2–3 inch segments (depending on how small you want the "roses"). Each slice will look like a rose when placed upright.
    stuffed raw lasagna sheet cut in half on a cutting board
  • Place each rolled-up sheet into the prepared baking dish, ensuring they are close together so they don't unroll.
    uncooked pasta roses with mozzarella, ricotta, basil, and prosciutto in a skillet
  • Pour marinara sauce evenly over the rosettes, then sprinkle with the remaining Parmesan/Mozzarella (if using thin slices, just place a few of them in between the pasta roses).
    unbaked pasta roses with mozzarella, parmesan, and tomato sauce in a skillet
  • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly. Garnish with fresh basil before serving, if desired.
    cooked pasta roses in a skillet with tomato sauce and fresh basil

Video

Notes

You can thinly slice the mozzarella (like I did) instead of shredding it, if preferred. You’ll need about 30 thin slices.
Feeling adventurous? Try making your own homemade marinara sauce from scratch. 

Nutrition

Calories: 804kcalCarbohydrates: 68gProtein: 40gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 183mgSodium: 1343mgPotassium: 769mgFiber: 2gSugar: 5gVitamin A: 1349IUVitamin C: 9mgCalcium: 519mgIron: 5mg
Keyword al forno, baked pasta, date night, lasanga roll ups, mozzarella cheese, oven baked pasta, pasta dinner, pasta dish, pasta recipe, pasta roses, prosciutto, romantic dinner, rosette, rosette al forno, valentine’s day dinner, valentine’s day meal, valentines day
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