I saw this in a magazine on Sunday and I knew right away I wanted to make it for dinner this week. It did not disappoint! It was probably one of the best things I've made in months! One thing I liked about it was how light it was. You use egg roll wrappers instead of pasta, so it's not as heavy. You could totally play around with it and substitute some of the ingredients, like thinly sliced chicken for the ham. I also think it would be delicious with spinach added.
Servings: 4
Cook Time: 20 Minutes
Prep Time: 15 Minutes
Ingredients
1 jar (15 oz.) Light Creamy Alfredo Pasta Sauce
1 cup(s) whole-milk ricotta cheese
1 cup(s) shredded mozzarella cheese (I used Italian cheese blend)
1 large egg 8 egg-roll wrappers (available in refrigerated section)
8 slices deli ham (We used regular, chopped ham instead)
1 cup(s) freshly grated Parmigiano-Reggiano cheese (I used Italian cheese blend)
Directions
1. Preheat the oven to 400°.
2. 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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