Using what's in the fridge

We've been eating leftovers for a few days and enough was enough.  I decided to take some of our leftovers and other random items found in the fridge to create a "new" dish.

Cheese Cannellonis
egg roll wrappers (or you can use tortillas - whatever you have on hand)
ricotta cheese - about 6 oz
shredded mozzarella and/or shredded Asiago/Parmesan (about 1-2 cups)
1 egg
1-2 Tbsp pesto
2-3 Tbsp butter
1/2 cup - 3/4 cup half-and-half
pepper
garlic powder

I had all of these ingredients left over from another recipe I did the week before - I guesstimated a lot of my measurements, but those listed about should be pretty close.

Begin with preheating the oven to 400.  Combine the ricotta, 1 cup asiago/parmesan, egg, and about 1 Tbsp (maybe a little more) of pesto.  Spoon a few tablespoons of the cheese mixture in to each wrapper and fold then roll up, like a burrito or jelly roll.

In a small skillet melt 2-3 tbsp butter and whisk/stir in 1/2 - 3/4 cup half-and-half.  Then melt the remaining shredded cheese in to the cream - add pepper and garlic powder to taste.
Pour the cream over the stuffed wrappers in a baking dish.  You may also choose to top with shredded cheese :)

Bake for 20 min. or until heated through and bubbly.  Something I would like to add next time is some crumbled/cooked bacon to the stuffing mix. 
This recipe is quite cheesy and needs to be served with something - I suggest the following recipe. :)

Garlic-Pesto Spinach Pasta
Made this recipe up - guessed the measurements again - but the following is pretty close.

1/2 package whole grain spaghetti noddles
2 Tbsp butter
2-3 Tbsp minced garlic
10oz frozen spinach, thawed
5 Tbsp pesto
salt and pepper

Cook noodles according to package directions - drain.  Melt butter in large skillet, add garlic and saute for 1-2 minutes.  Add spinach, saute about 5 minutes.  Salt and pepper.  Add pesto - heat through.  Slowly, add the noodles to the skillet, mixing well.  Be sure to serve warm.

Something else I will add about this "new" recipe - Matt LOVES garlic so that's why there's a lot in it.  If you're not a garlic lover, you can lessen that ingredient.  If you don't have pesto on hand or maybe don't like that strong flavor, you can use lemon juice and grated lemon peel, about 2 Tbsp of juice.  Delicious!