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Name: Spinach, Ricotta, and Proscuitto Cannelloni
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 10-oz boxes frozen spinach; 3 lg Eggs; 1 1/2 c Grated Parmesan fresh; 1/4 lb proscuitto Thinly sliced; 6 c Tomato sauce; 1 15-oz container ricotta; 10 7-inch squares lasagna; 1/4 c fresh parsley Minced

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INGREDIENTS

2 10-oz boxes frozen spinach
3 lg Eggs
1 1/2 c Grated Parmesan ; fresh
1/4 lb proscuitto ; Thinly sliced
6 c Tomato sauce
1 15-oz container ricotta
10 7-inch squares lasagna
1/4 c fresh parsley ; Minced

Servings

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" on Feb 7, 1998

NOTES

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Spinach, Ricotta, and Proscuitto Cannelloni

2 10-oz boxes frozen spinach
3 lg Eggs
1 1/2 c Grated Parmesan fresh
1/4 lb proscuitto Thinly sliced
6 c Tomato sauce
1 15-oz container ricotta
10 7-inch squares lasagna
1/4 c fresh parsley Minced

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

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Serving Size: 1 Serving (12584g)
Recipe Makes: 1

Calories: 6334
Calories from Fat: 2155 (34%)

Amt Per Serving		% DV

	Total Fat 239.5g	319 %
	Saturated Fat 93.7g	468 %
	Monounsaturated Fat 81.7g
	Polyunsanturated Fat 31.5g
Cholesterol 3709.9mg		1142 %
Sodium 58988.8mg		2034 %
Potassium 38503.2mg		1013 %
Total Carbohydrate 767.2g		226 %
	Dietary Fiber 171.1g	684 %
	Sugars, other 596.1g
Protein 397.3g		568 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6334

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