Table of Contents

Ham and Cheese Cannelloni: An Italian-American Comfort Classic

The scent of baking cheese and creamy sauce always transports me back to my childhood. My grandmother, Nonna Emilia, wasn’t one for precise measurements; her cooking was all heart. But I distinctly remember the joy of helping her layer the ingredients for her famous cannelloni – a dish that felt like a warm hug. While her version took days, I’ve found a way to recreate the same satisfying flavors in a fraction of the time, perfect for a weeknight treat. This recipe brings that sense of family and comfort to my table, and I hope it will to yours as well.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Dietary Type: Not Gluten-Free

Ingredients

4 tablespoons unsalted butter
4 tablespoons flour
1 pint heavy cream
1/2 teaspoon salt
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
8 refrigerated egg roll wraps
8 slices deli ham
1 cup freshly grated Parmesan cheese

Equipment Needed

Small saucepan
Whisk
Medium bowl
9×9 inch baking dish

Instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures even cooking and a beautifully browned top.
In a small saucepan, melt the butter over medium heat. Watch it carefully to prevent burning; melted butter should be golden and fragrant.
Whisk in the flour until smooth. This creates a roux, which will thicken the cream sauce. Continue whisking for about a minute to cook out the raw flour taste.
Slowly whisk in the heavy cream, stirring continuously for about 5 minutes, until the sauce has thickened. The cream should be added gradually to prevent lumps from forming. Continue stirring until the sauce coats the back of a spoon.
Remove the mixture from the heat and stir in the salt. Taste and adjust seasoning as needed.
In a medium bowl, combine the ricotta cheese, mozzarella cheese, and egg. Mix well until all ingredients are incorporated. The egg acts as a binder, helping the filling hold its shape.
Spread a thin layer (about 1 1/2 cups) of the cream sauce in the bottom of a 9×9 inch baking dish. This prevents the cannelloni from sticking and adds a layer of moisture.
Lay an egg roll wrapper on a clean work surface.
Spread about 3 tablespoons of the ricotta mixture evenly over the wrapper.
Top the ricotta with a slice of deli ham.
Roll up the wrapper tightly, jellyroll style, ensuring the filling is enclosed.
Repeat steps 8-11 with the remaining wrappers, ricotta mixture, and ham.
Place the rolled cannelloni, seam-side down, in the baking dish. This will prevent them from unrolling during baking.
Spoon the remaining cream sauce evenly over the cannelloni.
Sprinkle the top generously with freshly grated Parmesan cheese.
Bake for 20 minutes, or until the cannelloni are golden brown and bubbly. Check for doneness by inserting a fork into the center; it should be hot. Let the dish cool for a few minutes before serving.

Expert Tips & Tricks

Make-Ahead: The cannelloni can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time.
Cheese Variations: Feel free to experiment with different types of cheese in the filling. Provolone, fontina, or even a little bit of crumbled goat cheese would add a unique flavor dimension.
Herb Infusion: Infuse the cream sauce with fresh herbs like thyme or rosemary for an extra layer of flavor. Add the herbs during the simmering process and remove them before pouring the sauce.
Prevent Soggy Wrappers: Make sure to not overfill the egg roll wrappers with the ricotta mixture. Overfilling can lead to soggy cannelloni.
Browning: If the cannelloni are not browning sufficiently, you can broil them for the last minute or two of baking, but watch them carefully to prevent burning.
Texture Enhancements: A light sprinkling of breadcrumbs over the Parmesan before baking adds a delightful crispy texture. Panko breadcrumbs work especially well.

Serving & Storage Suggestions

Serve the Ham and Cheese Cannelloni hot, straight from the oven, garnished with a sprinkle of fresh parsley or basil for a pop of color. A side of steamed asparagus or a simple green salad complements the richness of the dish. For leftovers, allow the cannelloni to cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals until warmed. For longer storage, freeze the cooked cannelloni in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	18g	90%
Cholesterol	120mg	40%
Sodium	700mg	29%
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	2g	–
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Option: Substitute the ham with sautéed mushrooms, spinach, or zucchini for a vegetarian version.
Gluten-Free: While this recipe specifically utilizes egg roll wrappers, which contain gluten, consider using gluten-free lasagna sheets, slightly pre-cooked, as an alternative. Be cautious when rolling to avoid tearing.
Spicy Cannelloni: Add a pinch of red pepper flakes to the ricotta mixture for a little heat.
Sauce Swap: Use your favorite marinara sauce instead of the cream sauce for a lighter, tomato-based dish.
Italian Sausage: Swap the ham with Italian sausage for a more robust flavor. Be sure to cook and crumble the sausage before adding it to the ricotta mixture.
Dairy-Free: If dairy is an issue, substitute the heavy cream with a thick cashew cream and use dairy-free mozzarella and Parmesan alternatives.

FAQs (Frequently Asked Questions)

Q: Can I use dried pasta sheets instead of egg roll wrappers?
A: Yes, you can use dried lasagna sheets, but you’ll need to boil them until they are pliable enough to roll. Be careful not to overcook them, or they will become too soft and difficult to handle.

Q: How do I prevent the filling from leaking out while baking?
A: Make sure to roll the egg roll wrappers tightly and place them seam-side down in the baking dish. This will help seal the filling inside. Also, avoid overfilling the wrappers.

Q: Can I freeze the assembled cannelloni before baking?
A: Yes, you can freeze the assembled cannelloni before baking. Wrap the baking dish tightly with plastic wrap and then with foil. Thaw overnight in the refrigerator before baking as directed.

Q: Is there a substitute for ricotta cheese?
A: Cottage cheese, drained well, can be used as a substitute for ricotta cheese. Just be sure to blend it until smooth before adding it to the other filling ingredients.

Q: How do I know when the cannelloni are done?
A: The cannelloni are done when they are golden brown and bubbly on top. You can also insert a fork into the center to check if they are heated through. The filling should be hot.

Final Thoughts

This Ham and Cheese Cannelloni recipe is more than just a meal; it’s an experience. It’s a chance to gather around the table, share stories, and enjoy the simple pleasures of good food and good company. I encourage you to try this recipe and make it your own. Don’t be afraid to experiment with different ingredients and flavors to create a dish that reflects your personal taste. And please, share your creations and feedback – I’d love to hear how it turns out! Pair this delightful dish with a crisp Italian white wine for the ultimate comforting meal. Buon appetito!

Ham and Cheese Cannelloni Recipe