Inside Out Cannelloni

My husband's favorite dish. Our favorite comfort food. Our go-to "we have visitors coming" dinner menu.

SO TASTY! And even if you've never mixed white and red sauces, please do! It makes all the difference and really brings out all the flavors in this dish.
I always serve a small salad beforehand and roasted chicken or steaks with it but to be honest, this will be the star of your meal so even if you have nothing to go with it, nobody will even notice! Here's a picture of the last one we made, right before it went into the oven.

Best made at 4 hands so you don't spend a lot of time in the kitchen but if you're anything like me, this is so rewarding to make and serve, that the prep time won't bother you the least bit!

Try using these ingredients: (serves 6-8, about 24 rolls)

1.75lb Virginia brand ham sliced medium-thin
1.5 lb of Lorraine or lacey baby swiss cheese (large slice), thick slices
1 recipe of Béchamel sauce
1.2 (approx) qt tomato sauce
1 box (16oz) angel hair pasta
Olive oil or butter to keep pasta from sticking
Freshly shredded or grated parmesan or grana padanno

You will also need:
a large cutting board or flat surface
1 rectangular serving dish (lasagna pan, 10" X 18" X 3" or larger)

Prepare sauces a day ahead, if possible, so it's less steps for you to do.
Right before putting the dish together, make the pasta according to box instructions. Don't forget the salt! Drain and drizzle with butter or olive oil, just enough so it doesn't get too sticky while you make the rolls.
On your cutting board or flat surface, open a slice of ham and put a slice of cheese on top. Add some angel hair pasta, about a handful, and roll it tightly. You will be able to tell if the amount of pasta is right: too much and the deli slices will break, too little and your roll will be too thin. It is important that the ham is on the outside so when you put the pan in the oven, the rolls will keep their shape and not stick together.

Set the rolls on the lasagna pan as you make them. For this amount, you will probably have 2 layers of 10-12 each, so when you're done with the first layer, add half of each sauce on it before starting the second one. Don't pack the rolls too tight in the pan or the sauce will not be able to get between each one of them.
Finish with the sauces without blending too well plus a layer of cheese (if you have any leftover) and/or some parmesan.
Bake it until bubbly, approximate 30 minutes. Broil on high for extra crispy cheese on top, about 4-6 minutes.

Once out of the oven, give the dish 5-10 minutes of rest so the rolls are not too soft or they can break as you try to serve them.

Simple yet delicious! A true crowd pleaser! Hope you enjoy it as much as we do.