Three Cheese Ham Involtini
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. Serve over mashed potatoes, pasta, polenta, or rice.
olive oil
2
tablespoons
sliced brown or white mushrooms
1 ½
cups
yellow onion, diced
1
large
garlic, minced or crushed
3
cloves
red bell pepper, diced
1
salt to taste
freshly ground black pepper to taste
pinch of cayenne pepper
smoked ham
4
slices
shredded Monterey Jack cheese for the top
½
cup
ricotta cheese
12
ounces
Monterey Jack cheese, grated
2
ounces
finely grated Parmigiano-Reggiano (1/2 cup packed if grated on a microplane)
½
ounce
kosher salt, or to taste
1
teaspoon
freshly ground black pepper
¼
teaspoon
nutmeg
1
pinch
freshly chopped Italian parsley
2
tablespoons
 Gather all ingredients.
  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.
  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.
  Remove from heat, transfer to a baking dish or pan, and preheat the oven to 400 degrees F (200 degrees F).
  Combine ricotta, Parmesan, and Monterey Jack cheese in a bowl. Season with parsley, salt, pepper, and nutmeg. Mix well until all ingredients are incorporated.
  Divide filling between 4 slices of ham, and roll each up into a tube.
  Set on top of vegetable mixture, and top with grated Monterey Jack cheese.
  Bake in the preheated oven until cheese is melted and everything is heated through, 25 to 30 minutes.
  Garnish with parsley if you like and serve hot!
