INGREDIENTS

INSTRUCTIONS

BECHAMEL SAUCE
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.
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