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

For sauce, saute garlic in butter for 3 minutes. Stir in flour and seasonings. Remove from heat. Gradually stir in cream. Bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute. Reduce heat to low and stir in cheese until melted. Set aside. Make cannelloni.

CANNELLONI:

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

Cook cannelloni shells; rinse and drain. Saute onion in butter. Remove from heat and add remaining ingredients. Preheat oven to 350 degrees. Fill shells. Place in buttered 2 quart baking dish. Cover with sauce. Bake for 20 minutes. Can also broil several inches from heat to golden and bubbly. Serve immediately. Makes 4 servings.