MMMMM-----------------------BECHAMEL SAUCE---------------------------- 3 c Milk 3 tb Butter 3 tb Flour 1/8 ts Nutmeg Directions: Cannelloni - Cook the cannelloni noodles for half the time directed on the package. Drain and let cool. Preheat oven to 400 degrees. Heat olive oil in a large saute pan until hot. Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook for 8-10 minutes. Add the wine and chicken stock and boil until most of the liquid cooks away, 4-5 minutes. Place zucchini mixture into food processor with the ricotta and 1/3 cup of the parmesan cheese, the prosciutto and parsley. Process to a smooth consistency. Transfer filling to piping bag. Place the tip of bag into one end of the cannelloni and fill halfway. Repeat for the other side of noodle. Pour 1 cup of the tomato sauce into a 9x13 baking dish. Place filled cannelloni on top of sauce. Pour the remaining tomato sauce over and top with bechamel sauce. Top with remaining parmesan cheese. Bake for 30-40 minutes. Remove from oven and let sit for 10 minutes before serving. Bechamel Sauce: In a large saucepan, warm the milk until steaming. In another saucepan, melt the butter over medium heat. Whisk the flour into the melted butter to create a roux. Continue cooking for 2 minutes, stirring constantly. Do not let the flour brown. Remove pan from heat. Add the nutmeg to hot milk. Pour a little at a time of the warm milk into the roux, whisking vigorously to prevent lumps. When milk has been added, return pan to heat, whisking until sauce thickens.
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|Serving Size: 1 Serving (3911g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 381 (27%)|
|Amt Per Serving||% DV|
|Total Fat 42.3g||56 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 94.6mg||29 %|
|Sodium 18721.6mg||646 %|
|Potassium 12028.3mg||317 %|
|Total Carbohydrate 210.9g||62 %|
|Dietary Fiber 53.8g||215 %|
|Sugars, other 157.1g|
|Protein 84.2g||120 %|
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Calories per serving: 1416
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