This is another goodie that I tore out of a magazine (Women's Day this time), but the recipe itself is actually from Rachael Ray, who I LOVE. Seriously...her recipes have not let us down yet.
Here's what you need:
1 cup whole-milk ricotta cheese
1 cup shredded mozzerella cheese
1 large egg
1-15 oz jar creamy Alfredo sauce
8 egg-roll wrappers (from the frozen/refrigerated Asian section)
sliced deli ham
1/2 cup grated Parmigiano-Reggiano cheese
1. Preheat oven to 400*. In a medium bowl combine the ricotta, mozzarella and egg.
2. Set aside 3/4 cup of the Alfredo sauce and spread remaining sauce in the bottom of a 9x13 baking dish.
3. Lay out egg-roll wrapper on a flat surface. Spread 3 tbsp of the ricotta mixture on the wrapper, then place slice of ham (or two, depending on the size of your slices) on top of the mixture. Roll up jelly-roll style. Repeat with remaining wrappers and then lay the cannelloni seam side down in a single layer in the baking dish.
4. Spoon the reserved 3/4 cup Alfredo sauce over the cannelloni, top with Parmigiano-Reggiano cheese, and bake for 20 minutes or until golden brown & bubbly.
This got a big thumbs up from the majority of my family last night. Jonah was the main hold-out, but I knew he would be because he's not a fan of Alfredo sauce.