Close-up of Pasta Rosettes
Recipe courtesy of Ree Drummond

Pasta Rosettes

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  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 4 to 6 servings
This is a savory pasta dish, so the addition of apricot preserves may seem strange. However, many cuisines combine salty and sweet flavors and are delicious. Though oven-ready lasagna sheets are called for, they still need a brief boil to make them flexible enough to roll.



  1. Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F.
  2. Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface.
  3. Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet.
  4. Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes.
  5. Drizzle over the balsamic glaze and serve.