1 jar (15 oz.) Classico® Light Creamy Alfredo Pasta Sauce
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-reggiano cheese
Preheat the oven to 400°. In a medium bowl, combine the ricotta and mozzarella and the egg.
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.
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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