SAUCE:

1/4 c. butter
1 clove garlic, crushed
1/4 c. flour
1 1/2 tsp. instant chicken bouillon
1/8 tsp. white pepper
2 c. light cream or half & half
1/2 c. combined grated Parmesan and Romano cheese

Saute garlic in butter 3 minutes. Stir in flour and seasonings; remove from heat. Gradually stir in cream; bring to boil over medium heat, stirring constantly. Boil and stir 1 minute; reduce to low heat. Stir in cheese. Stir until cheese is melted; set aside.

CANNELLONI:

6 cannelloni shells
2 tbsp. butter
3 tbsp. green onion, sliced
1 (10 oz.) pkg. frozen, chopped spinach, thawed and drained
1 c. chicken, cooked and finely chopped
1 c. ham, cooked and finely chopped
1/2 c. combined grated Parmesan and Romano cheese
2 eggs, beaten
3/4 tsp. Italian seasonings
1/4 tsp. pepper

Parboil shells according to package directions; rinse and drain. Saute onion in butter until tender, 3 minutes. Remove from heat. Stir in remaining ingredients. Preheat oven to 350 degrees. Fill shells. Place in buttered 2 quart baking dish. Spoon sauce over filled cannelloni. Bake 20 minutes, then broil several inches from source of heat 5 minutes or until sauce becomes golden and bubbles. Serve immediately. Serves 4.