Ham and Cheese Cannelloni Tutorial and Review..

A few days ago I linked a recipe by Rachael Ray and Classico called Ham and Cheese Cannelloni. We had it for dinner last night.  It was a quick and easy recipe that everyone in my family seemed to enjoy. This is how we made it. 

The recipe calls for:
1 cup whole milk ricotta cheese (I just used low fat Meijer brand because it was on sale, I dont believe it was whole milk)
1 cup shredded mozzarella cheese
1 large egg
One 15 oz jar Alfredo Sauce
8 egg roll wrappers
8 slices of Deli Ham
1/2 cup Parmigano-Reggiano

Preheat your over to 400 degrees. While it is preheating mix together the ricotta, mozzarella and egg in bowl.    Mix well.

Pour the Alfredo (reserving 3/4 cup) in the bottom of your baking pan.    Sorry for the unusual coloring of the pics,  I do not have great lighting in the kitchen. 

Spoon a tablespoon of cheese mixture on one of the egg roll wrappers.   The recipe calls for 3 tablespoons of mixture per cannellonni, but there is just not enough cheese to use that much.  If you use are regular tablespoon from the silverware drawer, it works out perfectly to use one tablespoon in each one. 

Layer a slice of deli ham on top of the cheese mixture.   Roll the egg roll wrapper starting from one side to make the cannelloni. 

Place seam down in the baking pan.   Use the rest of the alfredo sauce and over the top.  I also used a spoon and scooped some of the sauce that was in the pan on top as well.    Top with the Parmigano-Reggiano.  I realized while writing this out that I forgot that ingredient.   The cannelloni was already so cheesy that it was not missed. 

Bake for 20 mins in the 400 degree oven.   The cannellonis will be golden brown.   

This recipe got good reviews from my family.  It was very creamy and cheesy.   I liked how easy it was to put together.  The saltiness of the ham mixed well with the cheese.  We will make this one again.