This low carb adaptation of cannelloni uses deli ham slices in place of pasta sheets to encase a rich and creamy spinach and ricotta filling.Perfect served alongside a simple green
Wilt the spinach in a large colander under boiling water. Once cool, drain all excess water and roughly chop. Add to a mixing bowl with the ricotta and half the parmesan, season generously and mix well to combine.
Arrange the ham slices across a clean work surface.
Dividing evenly between the six pieces, spoon the ricotta mixture along the center of each ham slice, leaving a generous border along each edge.
Fold the filled ham slices over on themselves creating a tight tube and overlapping the ham to seal. Arrange the stuffed ham tubes side by side in a shallow baking dish.
Preheat the oven to 395 degrees Fahrenheit.
To make the sauce, add the cream cheese, almond milk, remaining parmesan and nutmeg to a mixing bowl and whisk well to combine.
Pour the sauce over the top of the filled ham slices, using a spoon to spread evenly over the surface.
Transfer to the oven to bake for 20 minutes or until completely cooked through.