Emilia Romagna Regional Pasta Rolls | Mutti Recipe

Ingredients

• 8 sheets lasagna noodles
• 1 garlic clove
• 10 oz portobello mushrooms (finely diced)
• 2 tbsp Italian parsley (finely chopped)
• 1/4 cup milk
• 1/8 tsp salt
• 1/8 tsp black pepper
• 3 cups ricotta cheese
• 3/4 cups Parmigiano Reggiano cheese (grated)
• 1 cup Mutti Rossoro Tomatoes and Parmigiano Reggiano Pasta Sauce
• 3 oz fresh spinach
• 5 oz ham or prosciutto (thinly sliced)
• olive oil