| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Home1 | 1 | Servings | |
INGREDIENTS
| 12 | Cannelloni shells – cooked | |
| 3 | T | Olive oil |
| 4 | Zucchini – diced | |
| 8 | Cloves garlic – sliced | |
| 1/4 | t | Red pepper flakes |
| 1/2 | Onion – chopped | |
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
| 1/4 | c | White wine |
| 1/4 | c | Chicken stock |
| 1 | c | Ricotta cheese |
| 2/3 | c | Parmesan cheese |
| 3/4 | c | Chopped prosciutto or ham |
| 1/4 | c | Fresh parsley – chopped |
| 2 | c | Tomato sauce |
| 3/4 | c | Bchamel sauce |
| 3 | c | Milk |
| 3 | T | Butter |
| 3 | T | Flour |
| 1/8 | t | Nutmeg |
INSTRUCTIONS
Directions Cannelloni - Cook the cannelloni noodles for half the time directed on the package. Drain and let cool. Preheat oven to 400 degrees. Heat olive oil in a large saut pan until hot. Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook for 8-10 minutes. Add the wine and chicken stock and boil until most of the liquid cooks away, 4-5 minutes. Place zucchini mixture into food processor with the ricotta and 1/3 cup of the parmesan cheese, the prosciutto and parsley. Process to a smooth consistency. Transfer filling to piping bag. Place the tip of bag into one end of the cannelloni and fill halfway. Repeat for the other side of noodle. Pour 1 cup of the tomato sauce into a 9x13 baking dish. Place filled cannelloni on top of sauce. Pour the remaining tomato sauce over and top with bechamel sauce. Top with remaining parmesan cheese. Bake for 30-40 minutes. Remove from oven and let sit for 10 minutes before serving. Bechamel Sauce: In a large saucepan, warm the milk until steaming. In another saucepan, melt the butter over medium heat. Whisk the flour into the melted butter to create a roux. Continue cooking for 2 minutes, stirring constantly. Do not let the flour brown. Remove pan from heat. Add the nutmeg to hot milk. Pour a little at a time of the warm milk into the roux, whisking vigorously to prevent lumps. When milk has been added, return pan to heat, whisking until sauce thickens. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2463
Calories From Fat: 1301
Total Fat: 147g
Cholesterol: 405.9mg
Sodium: 10157.5mg
Potassium: 6370.2mg
Carbohydrates: 138.4g
Fiber: 18.1g
Sugar: 83.5g
Protein: 148.1g