Ree Drummond’s Pasta Rosettes | The Pioneer Woman | Food Network

Ree blends sweet and salty flavors into these creamy, cheesy pasta rolls!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pasta Rosettes
Level: Easy
Total: 55 min
Active: 30 min
Yield: 4 to 6 servings


Kosher salt and freshly ground black pepper
6 oven-ready lasagna sheets
Oil, for oiling the pasta
3/4 cup ricotta
6 tablespoons apricot preserves
6 ounces sliced prosciutto
18 fresh basil leaves, plus more for garnish
1 cup plus 6 tablespoons grated mozzarella
1/2 cup heavy cream
1/4 cup grated Pecorino-Romano
1 clove garlic, grated
Balsamic glaze, for drizzling



Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F.

Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface.

Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet.

Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes.


Drizzle over the balsamic glaze and serve.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

#ReeDrummond #ThePioneerWoman #FoodNetwork #PastaRosettes

Ree Drummond’s Pasta Rosettes | The Pioneer Woman | Food Network

The One Thing Rachael Ray Says Not To Do When Cooking Rice
The Real Reason Klondike Stopped Making The Choco Taco

Leave a Reply

Your email address will not be published.