Cannelloni With Prosciutto And Zucchini Recipe

Name: Cannelloni With Prosciutto And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 qt. water; 12 cannelloni shells; 3 Tbsp. olive oil; 4 medium zucchini, diced; 4 garlic cloves, thickly sliced; 1/4 tsp. red pepper flakes; 1/2 tsp. onion, chopped; 1/2 tsp. salt; 1/4 tsp. black pepper; 1/4 c. white wine; 1/4 c. chicken stock; 1 c. Ricotta cheese; 2/3 c. grated Parmesan; 3/4 c. chopped Prosciutto or ham; 1/4 c. chopped fresh parsley; 2 c. tomato sauce (recipe follows); 3/4 c. Bchamel sauce (recipe follows)

Servings: persons

3 qt. water
12 cannelloni shells
3 Tbsp. olive oil
4 medium zucchini, diced
4 garlic cloves, thickly sliced
1/4 tsp. red pepper flakes
1/2 tsp. onion, chopped
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. white wine
1/4 c. chicken stock
1 c. Ricotta cheese
2/3 c. grated Parmesan
3/4 c. chopped Prosciutto or ham
1/4 c. chopped fresh parsley
2 c. tomato sauce (recipe follows)
3/4 c. Bchamel sauce (recipe follows)

1
Bring the water to a boil in a large pot; cook the cannelloni shells for half the time directed on the package.
2
Drain the shells and place them on a baking sheet to cool.
3
Preheat oven to 400u00b0; heat the olive oil in large saut pan on high heat until sizzling, about 2 minutes.
4
Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook about 8 to 10 minutes. Add the wine and chicken stock and boil until most of the liquid cooks away (about 4 to 5 minutes).
5
Place the zucchini mixture in a food processor with the Ricotta, 1/3 cup of Parmesan cheese, the Prosciutto (or ham) and parsley; process to a smooth consistency. Transfer the filling to a piping bag with a large open tip.
6
Place the tip in one end of the cannelloni and fill halfway; place the tip in the other end of the shell and finish filling.
7
(If you don't have a piping bag, cut each cannelloni shell open lengthwise, lay on a flat surface and spoon 2 to 3 tablespoons of the filling down the center and roll up.)

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 qt. water, 12 cannelloni shells, 3 Tbsp. olive oil, 4 medium zucchini, diced, and more.

Yes, Cannelloni With Prosciutto And Zucchini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannelloni With Prosciutto And Zucchini

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