Ham, Spinach and Cheese Pasta Rolls

Have a large, lasagna-loving family? Just roll with it! These ham, spinach and ricotta-stuffed pasta rolls are a great make-ahead meal, since they can be assembled the day before baking!

Serves: 12Prep: 30 minutesCook: 35 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 12


  • 12 lasagna noodles
  • 1 package (10 oz.) Recipe Beginnings Chopped Spinach, thawed and squeezed dry
  • 1 container (15 oz.) ricotta cheese
  • 2 cups shredded cheddar cheese, divided
  • 1 large egg
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon ground black pepper
  • 12 slices smoked deli ham
  • 1⁄2 cup chicken broth or water


  • Preheat oven to 375°F. Spray 9”x13” pan with non-stick cooking spray.
  • Cook noodles to al dente according to package directions, taking care not to break or tear noodles; set aside.
  • In large bowl, mix together spinach, ricotta, 1 cup cheddar cheese, egg, salt, garlic powder and black pepper.
  • Between noodles, evenly divide ricotta mixture; spread into even layer. Top each with a slice of ham folded to fit. Working one by one, roll noodles up.
  • In prepared pan, arrange rollups. Top with remaining cheese.
  • Add broth to bottom of pan. Cover with aluminum foil; bake 25 minutes. Uncover; continue baking 8 to 10 minutes, until cheese is bubbly and internal temperature reaches 165°F. Note: Lasagna rolls can be made the day before baking; cover and refrigerate pan overnight. Increase baking time with foil on by 10 minutes.