Cannelloni

I came across a Rachael Ray's recipe a few months back for an easy version of Cannelloni that I would like to share with you. Not only are they easy to make, but they are good. I mean really good. But let me warn you, watch out for the calories!

Ham and Cheese Cannelloni

1 cup of low fat Ricotta Cheese

1 cup shredded Mozzarella Cheese (I used low fat)

1 egg

1 jar (15 oz.) of Alfredo Sauce**

8 egg-roll wrappers (available in the Asian refrigerated section by tofu)

8 slices of Deli Ham

1/2 cup Parmesan Cheese shredded

1. Preheat oven to 400 degrees. In a medium bowl, combine ricotta, mozzarella, and the egg.

2. Reserve 3/4 cup of Alfredo sauce and spread the remaining sauce in the bottom of a 9x13 in baking dish.

3. Arrange an egg roll wrapper on a work area (like a cutting board) and spread with one heaping spoonful of the ricotta cheese and then layer over it 1 deli ham slice. Roll up the wrapper jelly roll style and lay into the baking dish with the Alfredo sauce. Complete the remaining 7 cannelloni, laying them side by side.

4. Spoon the reserved Alfredo sauce over the cannelloni, top with Parmesan cheese. Sprinkle dried parsley or chives on top if you wish. Bake for 20 minutes or until golden brown and bubbly.

Serves 4/ prep time: 15 minutes/ Cook: 20 minutes

**item from your food storage. :)