Directions:
- Preheat the oven to 400 degrees. In a medium bowl, combine the ricotta, mozzarella and the egg.
- Reserve 3/4 cup of the Alfredo 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 Sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.34 Kcal (2367 kJ) | ||
| Calories from fat | 193.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.55g | 33% | |
|---|---|---|---|
| Cholesterol | 272.86mg | 91% | |
| Sodium | 3280.02mg | 137% | |
| Potassium | 950.13mg | 20% | |
| Total Carbs | 21.13g | 7% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 74.94g | 150% | |
| Iron | 3.5mg | 19% | |
| Calcium | 449.6mg | 45% | |
| Amount Per 100 g | |||
| Calories | 131.2 Kcal (549 kJ) | ||
| Calories from fat | 45.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 33% | |
|---|---|---|---|
| Cholesterol | 63.32mg | 91% | |
| Sodium | 761.18mg | 137% | |
| Potassium | 220.49mg | 20% | |
| Total Carbs | 4.9g | 7% | |
| Sugars | 0.09g | 2% | |
| Dietary Fiber | 0.21g | 4% | |
| Protein | 17.39g | 150% | |
| Iron | 0.8mg | 19% | |
| Calcium | 104.3mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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