Go Back
Michelle

Cheesy Ham & Spinach Rollatini

Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

Rollatini
  • 6 - 7 slices Smithfield Hickory Sliced Boneless Ham
  • 7 lasagna noodles - cooked according to package instructions
  • 12 oz ricotta cheese
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 10 oz pkg frozen spinach - thawed with as much liquid removed as possible
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Bechamel Sauce
  • 5 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 qt milk
  • 1 tsp salt
  • 1/4 tsp ground nutmeg

Method
 

Bechamel Sauce
  1. Melt the butter in a large saucepan over medium heat then add the flour and whisk until smooth. Cook, stirring often until it's a light golden color.
  2. Increase the heat to medium high and slowly whisk in the milk. Bring the mixture to a simmer and cook, stirring frequently until thick and creamy - approximately 15 minutes.
  3. Season with the salt and ground nutmeg.
Rollatini
  1. Preheat oven to 375º F and add about 1 cup of the prepared béchamel sauce to the bottom of a large oven-safe skillet (or casserole dish).
  2. Cut the cooked lasagna noodles in half lengthwise so that you have 14 strips.
  3. Cut the Smithfield Hickory Sliced Boneless Ham Slices into strips about 1 to 1 1/2 inches wide.
  4. In a small bowl, add the ricotta, mozzarella, egg, drained spinach, salt and pepper then mix to combine.
  5. Spread a layer of the cheese mixture over each noodle then top with strips of ham. Start at one end and carefully roll to create the rollatini. Place cut side down into the prepared pan. Repeat with the remaining noodles.
  6. Spoon the remaining béchamel sauce over and around the rolls.
  7. Bake for 25 - 30 minutes, until bubbly.
  8. Serve and enjoy.