Spinach, ricotta, and proscuitto cannelloni
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Boxes; (10-oz) frozen chopped spinach | |
| 1 | Container; (15 oz) ricotta cheese | |
| 1½ | cup | Freshly grated parmesan cheese |
| 3 | larges | Eggs |
| ¼ | pounds | Thinly sliced proscuitto; chopped fine |
| ¼ | cup | Minced fresh parsley |
| 10 | 7-inch squares instant lasagne; (no boil) | |
| 6 | cups | Tomato sauce |
Directions
Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
Preheat oven to 375 degrees and oil a 13 by 9-inch baking dish.
In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels. Spread 1 cup tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about ⅓ cup filling along one edge and roll up to enclose filling, leaving ends open.
Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, and sprinkle with remaining ½ cup Parmesan.
Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving. Serve cannelloni with remaining tomato sauce, heated.
Yield: 6 servings
NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9051 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998