Ham and Cheese Cannelloni (TNT)

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This was really simple to make and so tasty!  The only thing I did different from the original recipe was adding sliced baby portabella mushrooms.  If you love comfort food, you'll definitely enjoy this!

Ham and Cheese Cannelloni

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

1 jar (15 oz.) Alfredo Pasta Sauce
1/2 cup baby portabella mushrooms
1 cup whole-milk ricotta cheese
1 cup shredded Mozzarella cheese
1 large egg
8 egg-roll wrappers (available in refrigerated section)
8 slices deli ham
1 cup freshly grated parmigiano regiano cheese

Directions:

Preheat the oven to 400°. In a medium bowl, combine the ricotta and mozzarella and the egg.  Meanwhile, sauté the mushrooms in a little olive oil or butter until tender; add mushrooms to the pasta sauce.  
Reserve ¾ cup of the alfredo/mushroom sauce 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.
Spoon the reserved alfredo/mushroom 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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