1/4 c. butter
1 clove garlic, crushed
1/4 c. flour
1 1/2 tsp. chicken bouillon
1/8 tsp. white pepper
2 c. light cream
1/2 c. Parmesan cheese

CANNELLONI:

6 cannelloni shells (or 12 manicotti)
2 tbsp. butter
3 tbsp. green onion
1 (10 oz.) pkg. spinach
1 c. chopped chicken, cooked
1 c. chopped ham, cooked
1/2 c. Parmesan cheese
2 eggs, beaten
3/4 tsp. Italian seasoning
1/4 tsp. pepper

Sauce: Saute garlic in butter. Stir in flour and seasonings. Remove from heat. Gradually stir in cream. Bring to boil over medium heat. Boil and stir 1 minute. Reduce to low heat. Stir in cheese until melted. Set aside.

Cannelloni: Cook shells and drain. Saute onion in butter. Remove from heat. Stir in remaining ingredients. Fill shells and place in 9 x 9 inch pan (9 x 13 inch if manicotti). Spoon sauce over cannelloni. Bake at 350 degrees for 20 minutes, then broil about 5 minutes or until golden brown.