Spinach, Ricotta, And Proscuitto Cannelloni

In the first years of George Mueller’s Christian life, he spent more time reading the works of men than the Scriptures. Up until the day of his conversion he could not even recall reading one chapter of the Book of books. However, in the ninety-second year of his life he told his biographer that for every page he had read in any other book he was sure that he had proportionately read ten pages of the Bible. During the last twenty years of his life he read through the Scripture four or five times annually. In studying Mueller’s life I have discovered that his devotion and delight in God’s Word was the secret to his faith and life of prayer.

Bill Thrasher

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		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3347 Calories From Fat: 1695 Total Fat: 192.8g Cholesterol: 1121.2mg Sodium: 16659.3mg Potassium: 6964.5mg Carbohydrates: 133.4g Fiber: 30.7g Sugar: 70g Protein: 284.5g