These baked pasta roses are a beautiful and comforting oven-baked dish inspired by traditional Italian pasta rosettes. Rolled lasagne sheets are filled with creamy cheese and tender smoked turkey, then baked in a silky béchamel sauce until golden and irresistible. This recipe is perfect for family gatherings, special occasions, or a cozy weekend meal.
Why You’ll Love This Recipe
This dish combines elegance with comfort in one pan. The pasta roses look impressive on the table yet are simple to prepare. The creamy béchamel keeps everything moist, while the cheese melts perfectly into the pasta layers. It can be prepared ahead of time, customized easily, and is always a crowd-pleaser for both adults and kids.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pasta roses
Lasagne sheets, fresh or dried, 6 sheets (approximately 18 x 8 cm each)
Soft creamy cheese (such as stracchino-style, ricotta, or mascarpone), 250 g
Smoked turkey slices, very thin, 100 g
Grated hard cheese suitable for baking, 70 g
For the béchamel sauce
Unsalted butter, 70 g
All-purpose flour, 70 g
Whole milk, 700 ml
Salt, 1 teaspoon or to taste
Black pepper, ½ teaspoon
Ground nutmeg, a small pinch
Optional for homemade fresh pasta
Large eggs, 4
Italian “00” flour or all-purpose flour, 400 g
Salt, a large pinch
Directions
If using dried or fresh store-bought lasagne sheets, blanch them in boiling salted water until flexible, then transfer to a damp kitchen towel to cool.
Start by preparing the béchamel sauce. Melt the butter in a saucepan over low heat. Add the flour and stir continuously for 1 minute until a smooth paste forms. Gradually pour in the milk while whisking to avoid lumps. Cook until thickened, then season with salt, black pepper, and nutmeg. Remove from heat and set aside.
Lay one pasta sheet flat on a clean surface. Spread a thin, even layer of the creamy cheese over the entire sheet. Sprinkle lightly with grated cheese, then cover with smoked turkey slices.
Roll the pasta sheet tightly into a log, like a Swiss roll. Repeat with the remaining sheets. If time allows, refrigerate the rolls for 30–60 minutes to make slicing easier.
Cut each roll into pieces about 3 cm wide to form the roses.
Preheat the oven to 180°C. Spread a thin layer of béchamel sauce over the bottom of a baking dish. Arrange the pasta roses upright in the dish, fitting them snugly together.
Pour the remaining béchamel sauce over the pasta roses and sprinkle the top with the remaining grated cheese.
Cover loosely and bake for 15 minutes. Uncover and bake for another 15–20 minutes until the top is lightly golden. Allow to rest for 5 minutes before serving.
Servings and timing
Servings: 6
Preparation time: 25 minutes
Cooking time: 35 minutes
Total time: approximately 1 hour
Variations
You can replace the smoked turkey with sautéed mushrooms or spinach for a vegetarian version.
Add a thin layer of tomato sauce beneath the béchamel for a richer flavor.
Use mozzarella or fontina-style cheese for a more stretchy, melty texture.
Add finely chopped herbs such as parsley or basil between the layers for freshness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, cover and warm in a 170°C oven for about 15 minutes, or until heated through.
Individual portions can be reheated gently in the microwave, covered, to prevent drying out.
FAQs
Can I make baked pasta roses ahead of time?
Yes, you can assemble the dish up to one day in advance and keep it refrigerated before baking.
Can I freeze this dish?
Yes, freeze it unbaked or baked, well wrapped, for up to one month.
Do I have to make fresh pasta?
No, fresh or dried lasagne sheets work perfectly for this recipe.
What cheese works best if I can’t find soft creamy cheese?
Ricotta, mascarpone, or a mild cream cheese all work well.
Can I make this recipe vegetarian?
Yes, simply replace the smoked turkey with vegetables like spinach or mushrooms.
How do I keep the pasta roses from opening?
A small amount of béchamel spread along the edge before rolling helps seal them.
Can I use low-fat milk for the béchamel?
Whole milk is best, but low-fat milk can be used with slightly less creaminess.
What baking dish size is ideal?
A medium oven dish that fits the roses snugly helps them keep their shape.
Can I add herbs or spices?
Yes, mild herbs such as nutmeg, parsley, or basil complement the dish well.
How do I know when the dish is ready?
The top should be lightly golden and the sauce bubbling gently around the edges.
Conclusion
Baked pasta roses with cheese and smoked turkey are a comforting yet elegant dish that transforms simple ingredients into something truly special. Whether served for a family lunch or a festive gathering, this recipe delivers rich flavor, beautiful presentation, and satisfying comfort in every bite.
Baked pasta roses with cheese and smoked turkey are a stunning and comforting Italian-inspired oven dish. Rolled lasagne sheets are filled with creamy cheese and smoky turkey, then baked in béchamel sauce for a golden, creamy, crowd-pleasing meal.
Ingredients
6 lasagne sheets (approximately 18 x 8 cm each), fresh or dried
250 g soft creamy cheese (stracchino-style, ricotta, or mascarpone)
100 g very thin smoked turkey slices
70 g grated hard cheese suitable for baking
70 g unsalted butter
70 g all-purpose flour
700 ml whole milk
1 tsp salt (or to taste)
1/2 tsp black pepper
A small pinch of ground nutmeg
Optional (for homemade fresh pasta): 4 large eggs
Optional: 400 g Italian “00” flour or all-purpose flour
Optional: A large pinch of salt
Instructions
If using dried or store-bought lasagne sheets, blanch them in salted boiling water until flexible, then place on a damp kitchen towel to cool.
Prepare the béchamel sauce: melt butter in a saucepan over low heat, stir in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened. Season with salt, pepper, and nutmeg, then set aside.
Lay a lasagne sheet flat and spread a thin layer of creamy cheese over it. Sprinkle lightly with grated cheese and top with smoked turkey slices.
Roll the sheet tightly into a log. Repeat with remaining sheets. Optionally refrigerate rolls for 30–60 minutes for easier slicing.
Cut each roll into pieces about 3 cm wide to form the pasta roses.
Preheat oven to 180°C (350°F). Spread a thin layer of béchamel sauce in a baking dish and arrange pasta roses upright, snugly.
Pour remaining béchamel over the roses and sprinkle with the remaining grated cheese.
Cover loosely and bake for 15 minutes. Uncover and bake for another 15–20 minutes until golden on top.
Let rest for 5 minutes before serving.
Notes
Can be made a day ahead and refrigerated before baking.
Use mozzarella or fontina-style cheese for a melty texture.
For a vegetarian version, replace turkey with sautéed mushrooms or spinach.
Store leftovers in the fridge for up to 3 days and reheat in oven or microwave.
Add fresh herbs like parsley or basil for added freshness.
