Ham and Cheese Cannelloni

Easy, delicious Rachel Ray recipe that Tammy fixed for us during a family visit weekend.

1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
One 15-oz. jar alfredo sauce
8 egg roll wrappers
8 slices deli ham
1/2 cup freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 400 degrees. In medium bowl, combine ricotta, mozzarella and egg. Add a little parsley if you wish.

2. Spread a little alfredo sauce in the bottom of a 9x13 baking dish.

3. Arrange an egg roll wrapper on a work surface. Spread 3 T. of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up jelly roll style to form a log. Repeat with remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.

4. Spoon the rest of the alfredo sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes until golden brown and bubbly.