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- Spinach, Ricotta, and Prosciutto Cannelloni
- (Cannelloni con Spinaci, Ricotta, e Prosciutto)
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- Ingredients:
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Two 10-ounce boxes frozen chopped spinach
One 15-ounce container ricotta cheese
1 and 1/2 cups freshly grated Parmigiano cheese (about 5 ounces)
3 large eggs
1/4 lb thinly sliced prosciutto, chopped fine
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
Ten 7-inch squares instant (no boil) lasagne*
About 6 cups winter tomato sauce
Directions:
Cook spinach according to package instructions and drain well.
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- Squeeze spinach dry by handfuls and chop fine.
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- In a bowl stir together spinach, ricotta, 1 cup Parmigiano, eggs, prosciutto, parsley, and salt and pepper to taste.
Preheat oven to 350°F. and oil a 13 x 9-inch baking dish.
In a large bowl of cold water soak lasagne squares until softened, about 15 minutes.
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- Drain squares and pat dry between paper towels.
Spread 1 cup of tomato sauce on bottom of prepared dish.
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- Working with 1 square at a time, spread about 1/3 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.
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- Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmigiano.
Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
Serve cannelloni with remaining tomato sauce, heated. Serves 6 as an entree.
*Note: Available at specialty foods shops and many supermarkets
That's it!
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