SAUCE:

1/4 c. butter
1 clove garlic, crushed
1/4 c. all purpose 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 & Romano cheese

CANNELLONI:

8-12 cannelloni shells
2 tbsp. butter
3 tbsp. sliced green onion
1 pkg. frozen chopped spinach, thawed & well drained
1 c. finely chopped, cooked chicken
1 c. finely chopped, cooked ham
1/2 c. combined grated Parmesan or Romano cheese
2 eggs, beaten
3/4 tsp. Italian seasoning
1/4 tsp. pepper

For sauce, 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 heat to low, stir in cheese until melted; set aside.

For cannelloni, parboil shells according to package directions; rinse and drain. Meanwhile, saute onion in butter until golden, about 3 minutes. Remove from heat; stir in remaining ingredients. Preheat oven to 350 degrees. Fill shells, place in buttered 2 quart rectangular baking dish. Spoon sauce over filled cannelloni. Bake 20 minutes. Then broil several inches from source of heat about 5 minutes or until sauce becomes golden and bubbles. Serve immediately.