Three Cheese Ham Involtini

This decadent, filling dish is like cheese cannelloni, but with ham instead of pasta. It is a quick and easy dinner that is perfect for a weeknight meal. Serve over mashed potatoes, pasta, polenta, or rice.

Three Cheese Ham Involtini
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
4

Three Cheese Ham Involtini – How to Make "Hamelloni"

There are lots of ways to reduce the amount of carbs in a recipe, but when it comes to stuffed pasta dishes, our options are limited. We could use thinly sliced vegetables like eggplant, or zucchini, but no matter how tasty it is, it's just not as satisfying. So, one of my favorite tricks is to replace the pasta with thinly sliced meat. Not only do we lower the carbs, but we raise the protein as well. You're welcome, people that do keto, if that's still a thing.

I suggest smoked ham for extra flavor, but any thinly sliced, cured pork product will work, as long as it's large enough to wrap a portion of the filling. As I said in the video, you can make these smaller, using less filling, which will produce more rolls, and as long as they fit in whatever you're going to bake them, it will work fine.

I loved the earthy, aromatic vegetable base I featured mine on, but that can be personalized as well. And if you're not into a simple scattering of cheese on top, feel free to sauce these "hameloni" just like you would a pan of cannelloni. Just be careful not to bake them too long. Once the ricotta filling is heated through, they're done. If you cook these too long, the cheese will dry out, and nobody wants dry hamelloni. Other than that, not much can go wrong, and I really do hope you give this a try soon. Enjoy!

Ingredients

  • 2 tablespoons olive oil

  • 1 ½ cups sliced brown or white mushrooms

  • 1 large yellow onion, diced

  • 3 cloves garlic, minced or crushed

  • 1 red bell pepper, diced

  • salt to taste

  • freshly ground black pepper to taste

  • pinch of cayenne pepper

  • 4 slices smoked ham

  • ½ cup shredded Monterey Jack cheese for the top

Filling

  • 12 ounces ricotta cheese

  • 2 ounces Monterey Jack cheese, grated

  • ½ ounce finely grated Parmigiano-Reggiano (1/2 cup packed if grated on a microplane)

  • 1 teaspoon kosher salt, or to taste

  • ¼ teaspoon freshly ground black pepper

  • 1 pinch nutmeg

  • 2 tablespoons freshly chopped Italian parsley

Directions

  1. Heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and a large pinch of salt. Sauté, stirring occasionally, until mushrooms start to turn golden brown and onions are transparent, about 5 minutes. Make space in the center of the pan, add garlic, and cook until fragrant, about 30 seconds, adding more olive oil if needed. Add bell peppers and sauté until they just start to soften, about 2 minutes. Season with black pepper, cayenne, and more salt to taste if needed. Remove from heat and transfer to a baking dish or pan.

  2. Preheat the oven to 400 degrees F (200 degrees F).

  3. Combine ricotta, Parmesan, and Monterey Jack cheese in a bowl. Season with parsley, salt, pepper, and nutmeg. Mix well until all ingredients are incorporated. Divide filling between 4 slices of ham, and roll each up into a tube. Set on top of vegetable mixture, and top with grated Monterey Jack cheese.

  4. Bake in the preheated oven until cheese is melted and everything is heated through, 25 to 30 minutes. Garnish with parsley if you like.

Cook's Notes:

Involtini can be topped with a sauce, like cannelloni before being topped with cheese and baked.

Smoked turkey can be used instead of ham.

Mozzarella can be used in place of the Monterey Jack cheese.

Nutrition Facts (per serving)

381 Calories
26g Fat
13g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 381
% Daily Value *
Total Fat 26g 33%
Saturated Fat 12g 61%
Cholesterol 71mg 24%
Sodium 1164mg 51%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Protein 25g
Potassium 468mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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