Friday, December 9, 2011

Ham and Cheese Canneloni

  • I don't know what it is, but recently I have just not had the motivation to cook anything for dinner that takes much effort.  Maybe it is because I have been picking up more hours at work (graveyard shift), or maybe it's the gray skies, who knows?!  What I have not lost is the desire to try new recipes, hence my post today.

I never would have thought on my own to use egg roll wrappers as cannelloni shells, but honestly, they are great.  These babies were really easy to put together, were super filling, and were great on a cold day :)

  • Ham and Cheese Canneloni

  • 1 jar (15 oz.) Classico®  Light Creamy Alfredo Pasta Sauce
  • 1 cup(s) whole-milk ricotta cheese
  • 1 cup(s) shredded mozzarella cheese
  • 1 large egg
  • 8 egg-roll wrappers (available in refrigerated section)
  • 8 slices deli ham
  • 1 cup(s) freshly grated Parmigiano-Reggiano cheese

  • 1. Preheat the oven to 400°. In a medium bowl, combine the ricotta and mozzarella and the egg. 

  • 3. Reserve ¾ cup of the alfredo and spread the remaining sauce in the bottom of a 9-by-13-inch baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 tablespoons 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. 

  • 4. Spoon the reserved cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.

Recipe Source:  Classico

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