Name: Spinach, Ricotta, and Proscuitto Cannelloni
Ingredients: 2 Boxes; (10-oz) frozen chopped spinach; 1 Container; (15 oz) ricotta cheese; 1 1/2 c Freshly grated parmesan cheese; 3 lg Eggs; 1/4 lb Thinly sliced proscuitto; chopped fine; 1/4 c Minced fresh parsley; 10 7-inch squares instant lasagne; (no boil); 6 c Tomato sauce

Dignified individuals have put the childish ways of gossip and complaining and faultfinding behind them. They are seen in the church as people of respect, not only because of their inherent age, but also because of their Christian maturity. They are individuals of integrity and character above reproach. They avoid pursuing, being consumed with the triviality of life. They are serious, not entertained by the offbeat humor of modern sit-coms. They live their days in the light of eternity, knowing how to manage their appearance and time and money and energies that reflect the true priorities of life of God, family, church and career. Their love for God and people is so evident that others respect them and naturally come to them for counsel. A dignified person has nothing to disgrace his or her character in the sight of man or God. When people look at your personal life, family life, financial life, church life, professional life, do they see a person of dignity?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

2		Boxes; (10-oz) frozen chopped spinach
1		Container; (15 oz) ricotta cheese
1 1/2	c	Freshly grated parmesan cheese
3	lg	Eggs
1/4	lb	Thinly sliced proscuitto; chopped fine
1/4	c	Minced fresh parsley
10		7-inch squares instant lasagne; (no boil)
6	c	Tomato sauce

INSTRUCTIONS

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 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. Spoon
2 cups sauce evenly over cannelloni, covering them, and sprinkle with
remaining 1/2 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@comteck.com> on Feb 7, 1998

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