Ham and Cheese Cannelloni
Serves 4
Prep: 15 minutes
Cook: 20 minutes
1 cup whole-milk ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
One 15-ounce jar Classico Light Creamy Alfredo Sauce
8 egg-roll wrappers (available in the frozen Asian or refrigerated section)
8 slices deli ham
1/2 cup freshly grated Parmigiano-Reggiano cheese
1. Preheat the oven to 400 degrees. In a medium bowl, combine the ricotta, mozzarella and the egg.
2. Reserve 3/4 cup of the Alfredo Sauce and spread the remaining sauce in the bottom of a 9-by-13-inch baking dish.
3. Arrange the 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 Alfredo Sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.
Woman's Day, February 2011, Advertisement for Classico and Every Day with Rachael Ray, p. 152.
