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.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
381 Calories
Recipe Instructions
Step 1
Gather all ingredients.
Step 2
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.
Step 3
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.
Step 4
Remove from heat, transfer to a baking dish or pan, and preheat the oven to 400 degrees F (200 degrees F).
Step 5
Combine ricotta, Parmesan, and Monterey Jack cheese in a bowl. Season with parsley, salt, pepper, and nutmeg. Mix well until all ingredients are incorporated.
Step 6
Divide filling between 4 slices of ham, and roll each up into a tube.
Step 7
Set on top of vegetable mixture, and top with grated Monterey Jack cheese.
Step 8
Bake in the preheated oven until cheese is melted and everything is heated through, 25 to 30 minutes.
Step 9
Garnish with parsley if you like and serve hot!
Ingredients
salt to taste
1 red bell pepper, diced
2 tablespoons olive oil
freshly ground black pepper to taste
1 large yellow onion, diced
pinch of cayenne pepper
2 tablespoons freshly chopped Italian parsley
1 teaspoon kosher salt, or to taste
1 pinch nutmeg
2 ounces Monterey Jack cheese, grated
4 slices smoked ham
12 ounces ricotta cheese
0.25 teaspoon freshly ground black pepper
1.5 cups sliced brown or white mushrooms
3 cloves garlic, minced or crushed
0.5 cup shredded Monterey Jack cheese for the top
0.5 ounce finely grated Parmigiano-Reggiano (1/2 cup packed if grated on a micro
