Ham And Cheese Cannelloni Recipes

13 BEST CANNELLONI RECIPE COLLECTION FOR DINNER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious cannelloni recipe in 30 minutes or less!

HAM AND CHEESE CANNELLONI

Steps:

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

MACARONI AND CHEESE WITH HAM

Steps:

• Heat a large pot of salted water to a boil, drop in pasta. Cook pasta to just shy of al dente.
• Heat sauce pot with butter over medium heat, whisk in flour and cook for 1 minute, whisk in stock then milk, allow the sauce to thicken, and season with salt, pepper and nutmeg. Stir in cheeses in a figure eight motion. Stir in Dijon and ham and remove the sauce from heat. Drain pasta and combine with sauce.

HAM-STUFFED MANICOTTI

Steps:

• Cook manicotti according to package directions; set aside. In a large skillet, saute onion in oil until tender. Remove from the heat. Add the ham, mushrooms, half of Swiss and Parmesan cheeses; set aside. , In a small saucepan, saute green pepper in butter until tender. Stir in flour until combined. Add milk; cook and stir for 2 minutes or until thickened. Stir a quarter of the sauce into ham mixture. , Stuff each shell with about 1/3 cup of filling. Place in a greased 11x7-in. baking dish. Top with remaining sauce; sprinkle with paprika. , Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley and remaining Swiss cheese before serving.

HAM & LEEK CANNELLONI

Steps:

• Heat oven to 200C/fan 180C/gas 6. Simmer the sliced leeks with the stock in a covered pan for 5 mins until tender. Drain the leeks, reserving the stock, then mix them with the ham and some seasoning. Divide the mixture into 8, spoon along the middle of each lasagne sheet, roll up, then tuck into an ovenproof dish, joined sides down.
• Mix 300ml of the reserved stock with the crème fraîche, mustard and most of the grated cheese. Season, then pour over the cannelloni. Sprinkle with the breadcrumbs and remaining cheese, then bake for 20 mins until the top is golden and crisp, and the leek filling is piping hot. Great with a green salad.

HAM-AND-CHEESE PANINI

Steps:

• Melt butter in a medium skillet over medium-low heat; add shallots. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add thyme and continue cooking until onions are caramelized, about 5 minutes. Remove from heat and set aside.
• Spread 1 1/2 teaspoons mustard on one side of a slice of bread. Top with a slice of cheese, 2 ounces ham, 1/4 of the shallot mixture, and another slice of cheese. Spread 1 1/2 teaspoons mustard on a second slice of bread and place mustard side down on top of cheese to form a sandwich. Repeat process three times with remaining mustard, bread, cheese, ham, and shallots.
• Brush top and bottom of each sandwich with olive oil. Place in a panini grill and press until bread is crisp and brown, and cheese has melted slightly, 9 to 10 minutes. If using a grill pan, preheat over medium-high heat. Place a heavy pan on top of sandwiches and press down. Cook, turning once, 2 to 3 minutes per side. Cut sandwiches in half and serve immediately.

HAM AND CHICKEN CANNELLONI WITH SAUCE

Steps:

• 1. Saute the garlic in 1/4 cup butter in a heavy saucepan over low heat until golden. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half, cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• 2. Stir in the bouillon granules and white pepper. Add 1/4 cup Parmesan cheese and 1/4 cup Romano cheese, stirring until the cheeses melt. Set aside, and keep warm.
• 3. Cook cannelloni shells according to the package directions; drain well, and set aside.
• 4. Saute the green onions in 2 tablespoons butter in a large skillet, over medium heat until tender. Remove from the heat; add remaining 1/4 cup Parmesan cheese, remaining 1/4 cup Romano cheese, spinach, and remaining ingredients, stirring well.
• 5. Stuff the cannelloni shells with the spinach mixture. Place the cannelloni shells in a greased 11 x 7 x 1 1/2 inch baking dish. Spoon the reserved cheese sauce over the stuffed shells.
• 6. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until hot and bubbly.