Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a recipe from Rachel Ray. It is so decadent, even my 16 year old son can only eat one, maybe two! Even though it's rich and wonderful, it's super easy, especially because of the use of eggroll wrappers, instead of manicotti pasta!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. In small saucepan, heat butter, over medium heat.
  3. Whisk in flour until smooth.
  4. Slowly whisk in cream, and cook, stirring continuously, for about 5 minutes, until thickened.
  5. Remove mixture from heat, and stir in salt.
  6. In a medium bowl, combine ricotta, mozzarella, and egg.
  7. Spread a thin layer (about 1 1/2 cups) of sauce in the bottom of a 9X9 baking dish.
  8. Lay an eggroll wrapper on a work surface.
  9. Spread with about 3 tablespoons ricotta mixture, top with slice of ham, then roll up, jellyroll style.
  10. Repeat with the remaining wrappers, and place, seamside down, in dish.
  11. Spoon remaining sauce over canneloni, top with Parmesan, and bake for 20 minutes, until golden and bubbly.

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