Spinach, Ricotta, And Proscuitto Cannelloni
| 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)
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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