Spinach, Ricotta, And Prosciutto Cannelloni

Serves: 3

Ally Shanahan

1 January 1970

Based on User reviews:

54

Spice

45

Sweetness

49

Sourness

40

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

2

Spinachs (10 ounce boxes frozen chopped)

1

Ricotta Cheese (a 15-ounce container)

1.5 cups

Freshly Grated Parmesan Cheese (about 5 ounces)

3 large

Egg

450 g

Prosciutto (thinly sliced, chopped fine)

1

Food (*available at specialty shops and many supermarkets)

Directions:

1

Cook spinach according to package instructions and drain well

2

Squeeze spinach dry by handfuls and chop fine

3

In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste

4

Preheat oven to 350°F

5

And oil a 13-by 9-inch baking dish

6

In a large bowl of cold water soak lasagne squares until softened, about 15 minutes

7

Drain squares and pat dry between paper towels

8

Spread 1 cup of tomato sauce on bottom of prepared dish

9

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

10

Arrange cannelloni as formed, seam sides down, in one layer in dish

11

Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan

12

Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving

13

Cook spinach according to package instructions and drain well

14

Squeeze spinach dry by handfuls and chop fine

15

In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste

16

Preheat oven to 350°F

17

And oil a 13-by 9-inch baking dish

18

In a large bowl of cold water soak lasagne squares until softened, about 15 minutes

19

Drain squares and pat dry between paper towels

20

Spread 1 cup of tomato sauce on bottom of prepared dish

21

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

22

Arrange cannelloni as formed, seam sides down, in one layer in dish

23

Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan

24

Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving

25

Serve cannelloni with remaining tomato sauce, heated

26

Serve cannelloni with remaining tomato sauce, heated