Spinach, ricotta, and proscuitto cannelloni

1 Servings

Ingredients

Quantity Ingredient
2 Boxes; (10-oz) frozen chopped spinach
1 Container; (15 oz) ricotta cheese
1½ cup Freshly grated parmesan cheese
3 larges Eggs
¼ pounds Thinly sliced proscuitto; chopped fine
¼ cup Minced fresh parsley
10 7-inch squares instant lasagne; (no boil)
6 cups Tomato sauce

Directions

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 ⅓ 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 ½ 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@...> on Feb 7, 1998

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