The fresh pasta pinwheels are a tasty first course and are quick to prepare. It’s a perfect dish for Sunday lunch but also for special occasions.
You can fill them with whatever you like, with cheese and vegetables. If you have already cooked mushrooms, add them to the ingredients I have already listed below. In short, an easy dish to make that everyone will love.
Other recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Fresh Pasta Pinwheels
- 1 package fresh pasta (for lasagna)
- 10.6 oz cooked ham
- 14.1 oz provolone (or similar cheese)
- 28.2 oz béchamel sauce
- 3.5 oz grated parmesan
Tools for Fresh Pasta Pinwheels
- Baking Dish
- Pot
Steps for Fresh Pasta Pinwheels
First, prepare the béchamel sauce; you can find the recipe by clicking here. If you’re short on time, you can buy it ready-made at the store. Once the béchamel is done, start cooking the pasta. Blanch it in slightly salted boiling water for about a minute, then drain it and place it on a clean tea towel.
On each sheet of pasta, add a thin layer of béchamel. Then add the cooked ham, parmesan, and provolone or another type of sliced cheese. Roll the sheet up from the short side, and once you have a roll, cut it into 3 parts with a knife.
On the bottom of a baking dish, place a generous layer of béchamel. Add the pinwheels side by side, with the cut side facing up.
Cover the pinwheels with more béchamel and parmesan. Bake at 356°F and let cook for about 35 minutes. Always adjust according to your oven. The pinwheels will be ready when the surface turns golden.
-
Serve your pinwheels hot.
Fresh pasta pinwheels can be stored in the fridge for two or three days. They can also be frozen by placing them in a container.
If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave your like. I’ll be waiting for you, Ivana.
You can also find me on Instagram and on Pinterest.
If you enjoyed this recipe, click the stars you find below; to give the maximum, click directly on the last star. Your rating is very important to me. Thank you.
Return to the HOME to read all the other recipes.
