Creamy Cheesy Pasta Rolls (Print Version)
# Ingredients:
→ Alfredo Sauce
01 -
Unsalted butter (1/4 cup, 1/2 stick)
02 -
Garlic (3 teaspoons, minced)
03 -
Thick-cut bacon (6 strips, cooked and crumbled)
04 -
Kosher salt (1 teaspoon)
05 -
Black pepper (1/2 teaspoon)
06 -
Crushed red pepper (1/4 teaspoon)
07 -
Heavy cream (2 cups)
08 -
Parmesan cheese (1 cup, grated)
→ Roll-Ups
09 -
Lasagna noodles (9, cooked al dente)
10 -
Ricotta cheese (1 1/2 cups)
11 -
Rotisserie chicken (2 cups, chopped)
12 -
Broccoli florets (2 cups, steamed, drained, chopped)
13 -
Mozzarella cheese (2 cups, shredded, divided)
14 -
Parmesan cheese (1/2 cup, grated)
→ Garnish
15 -
Parsley, chopped
# Instructions:
01 -
Preheat the oven to 400°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
02 -
In a large saucepan over medium heat, melt butter completely. Add garlic, most of the crumbled bacon (reserving some for topping), salt, pepper, crushed red pepper, and heavy cream. Heat, stirring occasionally, until it comes to a slow rolling boil.
03 -
Reduce heat and boil gently until the mixture begins to thicken, about 8 minutes. Remove from heat and stir in parmesan cheese. Set aside.
04 -
In a large bowl, combine ricotta cheese, chopped chicken, chopped broccoli, 1 cup of mozzarella, and parmesan cheese. Mix well.
05 -
Line a work surface with parchment paper. Place cooked lasagna noodles on the paper. Divide filling evenly among noodles, spreading about 1/2 cup of mixture on each.
06 -
Roll each noodle tightly around the filling, starting from one end. Transfer to the prepared baking dish, seam side down.
07 -
Pour Alfredo sauce over the noodles, covering completely. Top with remaining mozzarella cheese and reserved bacon. Bake for 30-35 minutes, or until cheese is melted and bubbly.
08 -
Garnish with chopped parsley and serve hot.
# Notes:
01 -
Can be prepared ahead and baked just before serving
02 -
Great for using leftover rotisserie chicken
03 -
Freezes well for future meals