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–+ servings
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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings

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

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: 804kcal | Carbohydrates: 68g | Protein: 40g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 1343mg | Potassium: 769mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1349IU | Vitamin C: 9mg | Calcium: 519mg | Iron: 5mg
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