Shelly's Recipe

HAM AND CHEESE CANNELLONI

Category: Pasta - Baked

4 tbsp unsalted butter
4 tbsp flour
2 cups heavy cream
1/2 tsp salt
1 cup whole-milk ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
8 egg-roll wrappers
8 slices deli ham
1 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 400. In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Slowly whisk in the heavy cream and cook, stirring continuously, until thickened, about 5 minutes. Set the cream sauce aside; then stir in the salt.

In a medium bowl, combine the ricotta and mozzarella and the egg.

Spread a thin layer of the cream sauce (about 1 1/2 cups) in the bottom of a 9-by-9 inch 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. Spoon the remaining cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly. Serves 4