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Creamy Sausage & Pimiento Cheese Pasta Rollups
Southern comfort food meets classic Italian baking in this rich, bubbling skillet. You'll roll tender pasta sheets around a savory blend of Italian chicken sausage, pimiento cheese, and ricotta, then bake them directly in a creamy Alfredo sauce. Fresh arugula adds a peppery bite that perfectly balances the decadent cheeses. It's a hearty, satisfying meal that brings the best of both worlds to your dinner table.
Equipment
- Oven
- Stovetop
- Skillet
Ingredients
- 1 lb. mild or sweet Italian chicken sausage, casings removed
- 12 oz. pimiento cheese
- 1 cup whole-milk ricotta cheese (from 1 [15-oz.] container)
- 8 oz. low-moisture part-skim mozzarella cheese, shredded (about 2 cups), divided
- 4 cups coarsely chopped arugula, divided
- 2 (5-oz.) jars diced pimientos, drained and divided
- 2 (15-oz.) jars Alfredo sauce (such as Rao’s)
- 1 (8.8-oz.) pkg. refrigerated pasta sheets (such as Giovanni Rana)
Instructions
- 1Preheat the oven to 425°F. Cook the sausage in a 10-inch ovenproof skillet over medium-high heat, stirring often, until crumbled and browned, 6 to 7 minutes. Remove the skillet from the heat and let the sausage cool for 10 minutes.
- 2In a medium bowl, stir together the pimiento cheese, ricotta, 1 cup of the shredded mozzarella, 1 cup of the chopped arugula, and 3 tablespoons of the diced pimientos. Using a slotted spoon, transfer the cooled sausage from the skillet into the cheese mixture and stir well to combine.
- 3Leave the remaining fat in the skillet for extra flavor. Add the Alfredo sauce, 1/4 cup of water, 2 1/2 cups of the chopped arugula, and 1/3 cup of the diced pimientos. Bring the liquid to a simmer over medium heat, stirring occasionally, then reduce the heat to low.
- 4Lay one pasta sheet flat on a work surface. Spread about 1 cup of the cheese mixture evenly across the dough, reaching the short edges but leaving a 1/2-inch border along the long edges. Roll the pasta up starting from one long edge, then place it seam side down. Cut the roll crosswise into four equal pieces using a sharp knife. Repeat with the remaining pasta sheets and cheese mixture to make 24 rollups.
- 5Carefully place the rollups cut side up into the warm sauce in the skillet. Start in the center and work your way out, nestling them closely together so they don't unroll. Sprinkle the remaining 1 cup of mozzarella and 2 to 3 tablespoons of diced pimientos over the top.
- 6Bake in the preheated oven for 15 to 18 minutes until the sauce is bubbly, the pasta is softened, and the cheese turns golden. Garnish with the remaining 1/2 cup of chopped arugula before serving.
Notes
- Make ahead: You can assemble the rollups and arrange them in the sauce up to a day in advance. Cover tightly and refrigerate, then add a few extra minutes to the baking time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in the microwave or oven, adding a splash of water or milk to loosen the Alfredo sauce if it thickens too much.
- Swap: If you can't find fresh pasta sheets, use boiled lasagna noodles, patting them dry before spreading the filling.