Ham ‘n’ Cheese Pasta Rolls

This deliciously fun twist on lasagna is filled with a gooey combo of mozzarella, deli ham and sundried tomatoes.

Ingredients

• 6 oven-ready lasagna noodles, from 9-oz. pkg.
• 1 cup heavy cream
• 8 oz. low-sodium deli-sliced ham, chopped
• 1 (8 oz.) pkg. shredded mozzarella cheese (2 cups)
• ½ cup drained sundried tomatoes in oil, patted dry, chopped
• 1 cup tomato-basil pasta sauce
• 1 cup heavy cream
• 1 cup cherry tomatoes
• Fresh basil leaves (optional)

Instructions

1. Heat oven to 350°F. Arrange noodles in 13”x9” baking dish, overlapping as necessary; pour hot tap water halfway up sides of dish. Let noodles soak until softened, 10 min. Meanwhile, in bowl, combine ham, 1½ cups cheese and sundried tomatoes; stir in sauce.
2. Transfer noodles in single layer to paper towels; pat dry. Dry baking dish; pour in cream. Dividing evenly, spread ham filling over noodles, about ½ cup each. Halve lengthwise; starting with short end, roll up each pasta strip jellyroll style. Place rolls cut sides up in baking dish. Place tomatoes in dish around rolls; cover. Bake until noodles are tender, 20-25 min.
3. Uncover; sprinkle with remaining ½ cup cheese. Bake until cheese melts, 5 min. Heat broiler. Broil until lightly browned, 2-3 min. If desired, garnish with basil.