Cannelloni
| Yield: | 4 Servings |
| Categories: | Italian, Pasta, Cannelloni |
| 1/4 | c | Butter |
| 1 | Whole clove garlic; crushed | |
| 1/4 | c | All-purpose flour |
| 1 1/2 | ts | Instant chicken bouillon |
| 1/8 | ts | White pepper |
| 2 | c | Light cream or half and half |
| 1/2 | c | Combined grated Parmesan and Romano cheese |
| 6 | Cannelloni shells | |
| 2 | tb | Butter |
| 3 | tb | Sliced green onion |
| 1 | pk | Chopped frozen spinach; (10 oz.) |
| 1 | c | Chopped chicken |
| 1 | c | Chopped ham |
| 1/2 | c | Combined Romano and Parmesan cheese, grated |
| 2 | Eggs; beaten | |
| 3/4 | ts | Italian seasoning |
| 1/4 | ts | Pepper |
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