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1
Cannelloni: Cook the cannelloni noodles for half the time directed on the package.
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2
Drain and let cool.
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3
Preheat oven to 400F Heat olive oil in a large saute pan until hot.
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4
Add the zucchini, garlic, red pepper flakes, onion, salt, and pepper and cook for 8 to 10 minutes.
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5
Add the wine and chicken stock and boil until most of the liquid cooks away, 4 to 5 minutes.
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6
Place zucchini mixture into food processor with the ricotta and 1/3 cup of the Parmesan cheese, the prosciutto and parsley.
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7
Process to a smooth consistency.
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8
Transfer filling to piping bag.
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9
Place the tip of bag into one end of the cannelloni and fill halfway.
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10
Repeat for the other side of noodle.
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11
Pour 1 cup of the marinara sauce into a 9 x 13 baking dish.
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12
Place filled cannelloni on top of sauce.
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13
Pour the remaining tomato sauce over and top with bechamel sauce.
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14
Top with remaining Parmesan cheese.
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15
Bake for 30 to 40 minutes.
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16
Remove from oven and let sit for 10 minutes before serving.
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17
Bechamel Sauce: In a large saucepan, warm the milk until steaming.
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18
In another saucepan, melt the butter over medium heat.
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19
Whisk the flour into the melted butter to create a roux.
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20
Continue cooking for 2 minutes, stirring constantly.
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21
Do not let the flour brown.
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22
Remove pan from heat.
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23
Add the nutmeg to hot milk.
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24
Pour a little at a time of the warm milk into the roux, whisking vigorously to prevent lumps.
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25
When milk has been added, return pan to heat, whisking until sauce thickens.
