Thursday, March 3, 2011

Ham and Cheese Cannelloni

*Photo courtesy of

This is my new favorite go-to meal!  You must make these with egg roll wraps.  They are so thin and yummy!  This is a great freezer meal and also an easy delicious meal to take to a family in need.  Super, super easy too!

Ham and Cheese Cannelloni

Recipe from Every Day with Rachael Ray

  • Servings: 4
  • Cook Time: 20 Minutes
  • Prep Time: 15 Minutes


  • 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
  • Convert to metric


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.


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