Recipes from Italy

  • Recipes
  • About Us
  • Contact Us
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About Us
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Pasta Recipes » Italian Baked Pasta

    Baked Pasta Roses with Ham and Cheese (Rosette al Forno)

    Published: Nov 24, 2023 · Modified: Jun 13, 2025 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Baked Pasta Roses, also known as Rosette al Forno, typically consist of rolled sheets of pasta filled with a combination of ingredients such as cheese, spinach or meat and then arranged in a baking dish to resemble roses.

    These pasta "roses" are often topped with bechamel or tomato sauce and cheese before being baked until golden and bubbly. I like to fill my rosettes with a good Italian prosciutto cotto (ham), fresh mozzarella, and Parmigiano Reggiano. And, of course, excellent homemade pasta and a delicate béchamel sauce.

    baked pasta roses - 3

    The Italian white sauce is the most popular for this recipe. It brings out the flavors of each ingredient. Bechamel and grated Parmigiano cheese form a delicious crust that makes the pasta crispy and more appetizing.

    Making Baked Pasta Roses is not as complicated as it may seem at first glance. It is a recipe that you can make in less than ½ hour if you are using ready-made pasta, plus the 20 minutes for baking. Of course, if you use fresh homemade pasta, it will take a little longer. But it will definitely be worth it, believe me!

    With simple ingredients and a clear and detailed procedure, you'll bring an irresistible and amazing dish to the table. Follow my tips and start making Baked Pasta Roses with Ham and Cheese for your guests!


    Ingredients

    Prep Time: 20 Min (if you make fresh pasta you need ½ hour more) | Cook Time: 20 Min | Servings: 6

    Doses for a 13x9 inch lasagna pan

    For Lasagna

    • About 6-8 lasagna: you can make fresh homemade lasagna following our step by step recipe: here you can find out how to make Italian Homemade Pasta
    • Or you can buy authentic Italian egg Lasagna

    The Bèchamel Sauce

    • 500 ml (~2 cups) of fresh whole milk
    • 50 g (1.8 oz - ~½ stick) of unsalted butter
    • 50 g (1.8 oz - ⅓ cup) of all-purpose flour
    • ¼ teaspoon of fine salt
    • freshly grated nutmeg

    For Prosciutto and Mozzarella Filling

    • 200 g (7 oz) of ham, thin sliced. Try Italian Prosciutto Cotto by Rovagnati
    • 200 g (7oz) of mozzarella cheese 
    • 100 g (3,5 oz ) of grated Parmigiano Reggiano DOP
    • 30 g (1 oz) of unsalted butter

    Instructions

    Make the Bechamel Sauce

    bechamel recipe step 1

    Step 1) - In a saucepan, melt the butter over low heat. Add the flour with the help of a flour sieve: in this way you are sure that there are no lumps. Mix quickly with a whisk, until the mixture is smooth. The mixture of butter and flour is called roux and it should be a nice golden color.

    bechamel recipe step 2

    Step 2) - Meanwhile heat the milk, without bringing to a boil. Pour the milk slowly over the roux, while stirring with a whisk. Season with salt and grated nutmeg.

    Put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency for about 10/15 minutes. The sauce is ready when it sticks to the back of a wooden spoon. Set aside.

    For more information and tips about making Italian white sauce, readbechamel sauce recipe.

    Cook the Pasta Sheets

    Whether you bought them or made them at home, the fresh pasta sheets must be cooked for this recipe. If you don't cook them, you won't be able to roll them, they'll break, or they'll stay raw while cooking.

    baked pasta roses step 1 B

    Step 3) - Put a pot of lightly salted water on the heat and add a drizzle of oil. When it comes to a boil, drop the pasta sheets in, one at a time. Cook for only 20 seconds. Drain and place on a clean kitchen towel to dry.

    baked pasta roses step 2

    Step 4) - Meanwhile, dice the mozzarella. Then combine three or four lasagna sheets by overlapping them slightly. This will create a single rectangle of lasagna sheet.

    If the pasta gets too dry, moisten the edges with a little hot water to help the sheets stick together. You should get two rectangles about 35x20 cm (~14x8 inches) with the amounts above.

    PLEASE NOTE: - If you are making fresh homemade pasta and are skilled with a rolling pin, you can of course make one large thin rectangle.

    Make the Pasta Roses

    baked pasta roses step 3

    Step 5) - Place the slices of cooked ham on the rectangle of pasta. Then add the mozzarella cubes.

    IMPORTANT: Leave at least 1 cm (~ ½ inch) around the edges to prevent the filling from leaking out when you roll the dough onto itself.

    baked pasta roses step 4

    Step 6) - Gently roll the filled pasta onto itself from the longest side. This will create a cylinder.

    baked pasta roses step 5

    Step 7) - Using a well-sharpened knife, cut the resulting roll to about 4 cm (1 ½ inches) thick.

    Line a baking pan with parchment paper. Arrange the filled roses side by side on the baking dish.

    The Baking

    baked pasta roses step 6

    Step 8) - Cover with plenty of béchamel sauce and sprinkle with grated Parmigiano cheese. Add a few knobs of butter.

    baked pasta roses step 7

    Step 9) - Bake at 180°C (350°F) for about 20 minutes or until the top is golden and crispy.

    Remove the rosette al forno from the oven and let them rest for a few minutes before serving to allow the ingredients to combine a bit. Enjoy them while they are still hot and stringy.

    baked pasta roses - 2

    YOU MUST ALSO TRY:

    • Baked Tortellini Casserole (Tomato & Mozzarella)
    • Stuffed Zucchini with Ham and Parmigiano
    • Neapolitan Lasagna Recipe
    • Pumpkin Lasagna with Rich Béchamel

    Storage

    To keep the pasta roses at their best, I recommend wrapping the pan in plastic wrap (when cold!) and storing in the refrigerator for up to 2 days.

    Is it Possible to Make Pasta Roses Ahead of Time?

    Yes, you can prepare Pasta Roses in advance and store them in the refrigerator, covered with plastic wrap, for up to 2 days. When it is time to serve, simply bake according to the recipe instructions.

    Can I Freeze Pasta Roses?

    Yes, they freeze very well. You can freeze them either raw or already cooked, making sure to separate them with parchment paper to prevent them from sticking together. To bake, you can defrost them in the refrigerator for a few hours and then bake according to the recipe.

    baked pasta roses - 4

    Variations

    The version "in bianco" (white, i.e. without tomatoes) is the one most often used for this recipe. Pasta roses are a typical dish for holidays and important occasions, and the white version is more elegant and delicate.

    • MUSHROOMS: Very often I add a layer of mushrooms, previously steamed in a pan, to the recipe I have shown you.
    • BOLOGNESE: Of course, the red versions with bolognese sauce or tomato sauce are also very tasty.
    • RICOTTA AND SPINACH: Another very popular variation is to fill your pasta roses with ricotta and spinach, like the classic ricotta and spinach ravioli. Once the pasta is placed in the oven dish, it can be topped with béchamel sauce and grated Parmigiano Reggiano or tomato sauce.
    • VEGETARIAN: To prepare a vegetarian version of the Pasta Roses recipe, you can leave out the ham and replace it with grilled or sautéed vegetables such as zucchini, eggplant, peppers or mushrooms.
    • BECHAMEL: In any variation, white or with tomato, vegetarian or not, the use of béchamel sauce is essential. In fact, its creaminess completes the recipe by gently blending all the ingredients.
    • CHEESES: The classic cheese used in baked pasta roses recipe is mozzarella. Also common in Emilia Romagna is stracchino, a soft, creamy cheese that goes well with ham. You can also experiment with other cheeses such as Gorgonzola, Scamorza or Taleggio. You can also use smoked cheeses to give the dish a more intense flavor, depending on your personal taste.
    baked pasta roses - 6

    Different Names, Same Recipe

    The history of pasta roses is rooted in the culinary tradition of Emilia-Romagna. In this region, baked pasta roses are often called Rosette al Forno or Nidi di Rondine (swallow's nests).

    To some they resemble roses, to others they resemble nests. Hence the different names. But the recipe is the same.

    This dish was born from the skill and imagination of fresh pasta artisans. They were able to combine the delicacy of egg pasta with the unmistakable taste of the local prosciutto cotto and the Italian cheese by definition: mozzarella.

    The recipe for Baked Pasta Roses has been handed down from generation to generation and has become one of the symbols of Emilian cuisine, on a par with lasagna and tortellini.

    baked pasta roses - 1

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    baked pasta roses

    Baked Pasta Roses with Ham and Cheese

    Silvana Nava
    Baked Pasta Roses, also known as Rosette al Forno, typically consist of rolled sheets of pasta filled with a combination of ingredients such as cheese, spinach or meat and then arranged in a baking dish to resemble roses.
    These pasta "roses" are often topped with bechamel or tomato sauce and cheese before being baked until golden and bubbly.
    I like to fill my rosettes with a good Italian prosciutto cotto (ham), fresh mozzarella, and Parmigiano Reggiano. And, of course, excellent homemade pasta and a delicate béchamel sauce.
    5 from 1 vote
    Print Recipe Pin Recipe Save Saved!
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course pasta
    Cuisine Italian
    Servings 6
    Calories 562 kcal

    Ingredients
      

    FOR LASAGNA

    • ~8 lasagna

    FOR THE BECHAMEL

    • 500 ml milk -~2 cups, fresh and whole
    • 50 g butter -~½ stick, unsalted
    • 50 g flour -⅓ cup, all-purpose
    • ¼ teaspoon salt
    • nutmeg -freshly grated

    FOR THE FILLING

    • 200 g ham -7 oz, thin sliced
    • 200 g mozzarella cheese -7 oz
    • 100 g Parmigiano Reggiano -3,5 oz, grated
    • 30 g butter -1 oz, unsalted

    Instructions
     

    The Bechamel Sauce

    • In a saucepan, melt the butter over low heat. Add the flour with the help of a flour sieve: in this way you are sure that there are no lumps. Mix quickly with a whisk, until the mixture is smooth. The mixture of butter and flour is called roux and it should be a nice golden color.
    • Meanwhile heat the milk, without bringing to a boil. Pour the milk slowly over the roux, while stirring with a whisk. Season with salt and grated nutmeg.
    • Put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency for about 10/15 minutes. The sauce is ready when it sticks to the back of a wooden spoon. Set aside.

    Cook the Pasta Sheets

    • Put a pot of lightly salted water on the heat and add a drizzle of oil. When it comes to a boil, drop the pasta sheets in, one at a time. Cook for only 20 seconds. Drain and place on a clean kitchen towel to dry.
    • Meanwhile, dice the mozzarella. Then combine three or four lasagna sheets by overlapping them slightly. This will create a single rectangle of lasagna sheet. If the pasta gets too dry, moisten the edges with a little hot water to help the sheets stick together. You should get two rectangles about 35x20 cm (~14x8 inches) with the amounts above. PLEASE NOTE: - If you are making fresh homemade pasta and are skilled with a rolling pin, you can of course make one large thin rectangle.

    Make the Pasta Roses

    • Place the slices of cooked ham on the rectangle of pasta. Then add the mozzarella cubes. IMPORTANT: Leave at least 1 cm (~ ½ inch) around the edges to prevent the filling from leaking out when you roll the dough onto itself.
    • Gently roll the filled pasta onto itself from the longest side. This will create a cylinder.
    • Using a well-sharpened knife, cut the resulting roll to about 4 cm (1 ½ inches) thick.
    • Line a baking pan with parchment paper. Arrange the filled roses side by side on the baking dish.

    Bake

    • Cover with plenty of béchamel sauce and sprinkle with grated Parmigiano cheese. Add a few knobs of butter.
    • Bake at 180°C (350°F) for about 20 minutes or until the top is golden and crispy.
    • Remove the rosette al forno from the oven and let them rest for a few minutes before serving to allow the ingredients to combine a bit. Enjoy them while they are still hot and stringy.

    Nutrition

    Calories: 562kcalCarbohydrates: 40gProtein: 29gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 97mgSodium: 1089mgPotassium: 360mgFiber: 1gSugar: 6gVitamin A: 828IUCalcium: 486mgIron: 1mg
    Keyword pasta roses, rosette al forno, swallow's nests
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

    More Italian Baked Pasta

    • artichoke lasagna recipe
      Artichoke Lasagna Recipe
    • stuffed paccheri with sausage and mushrooms
      Stuffed Paccheri with Sausage and Mushrooms
    • spinach and ricotta lasagna
      Traditional Spinach and Ricotta Lasagna
    • smoked salmon lasagna recipe
      Easy Smoked Salmon Lasagna Recipe
    272 shares
    • Share
    • Tweet
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

    Italian Summer Recipes

    • shrimp pasta salad with zucchini and lemon
      Shrimp Pasta Salad with Zucchini and Lemon
    • gianduia gelato recipe
      Gianduia Gelato (Italian Chocolate Hazelnut Ice Cream)
    • apricot cake recipe with fresh apricots
      Italian Apricot Cake Recipe (with Fresh Apricots)
    • blueberry risotto
      Blueberry Risotto (Italian Risotto with Fresh Blueberries)
    See more Italian Summer Recipes →

    Popular Recipes

    • authentic italian tiramisu recipe
      Authentic Italian Tiramisu Recipe
    • authentic carbonara recipe
      Traditional Spaghetti Carbonara Recipe
    • authentic italian gelato recipe
      How to Make Authentic Italian Gelato at Home
    • limoncello recipe
      Limoncello Recipe – Make Authentic Italian Limoncello at Home
    See more Popular Recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About us
    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2025 recipesfromitaly.com is a website of the company CIUMBIA S.A.S. - VAT 12138380964 - Milano

    272 shares

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.