Spinach, Ricotta, and Prosciutto Cannelloni |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
two 10-ounce boxes frozen chopped spinach |
a 15-ounce container ricotta cheese |
1 1/2 cups freshly grated parmesan cheese (about 5 ounces) |
3 large eggs |
1/4 pound thinly sliced prosciutto, chopped fine |
1/4 cup minced fresh parsley leaves (preferably flat-leafed) |
ten 7-inch squares instant (no boil) lasagne |
about 6 cups winter tomato sauce |
Directions:
1. 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.
2. Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
3. In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
4. Spread 1 cup of 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.
5. Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
6. Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
7. Serve cannelloni with remaining tomato sauce, heated.
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