Ham and Cheese Cannelloni
Courtesy of Every Day with Rachael Ray
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
* 1 jar (15 oz.) ClassicoŽ Light Creamy Alfredo Pasta Sauce
* 1 c. whole-milk ricotta cheese
* 1 c. shredded mozzarella cheese
* 1 large egg
* 8 egg roll wrappers (available in refrigerated section)
* 8 slices deli ham
* 1 c. freshly grated Parmigiano-Reggiano cheese
* 1 c. whole-milk ricotta cheese
* 1 c. shredded mozzarella cheese
* 1 large egg
* 8 egg roll wrappers (available in refrigerated section)
* 8 slices deli ham
* 1 c. freshly grated Parmigiano-Reggiano cheese
What to do:
1. Preheat the oven to 400°. In a medium bowl, combine the ricotta and mozzarella and the egg.
2. Reserve 3/4 c. of the Alfredo and spread the remaining sauce in the bottom of a 9"by13" baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 Tbsp. of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.
3. Spoon the reserved cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 min., or until golden brown and bubbly.
2. Reserve 3/4 c. of the Alfredo and spread the remaining sauce in the bottom of a 9"by13" baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 Tbsp. of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.
3. Spoon the reserved cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 min., or until golden brown and bubbly.