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Directions:Cannelloni - Cook the cannelloni noodles for half the time directed on the package.
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Drain and let cold.
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Preheat oven to 400 degrees.
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Heat extra virgin olive oil in a large saute/fry pan till warm.
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Add in the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook for 8-10 min.
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Add in the wine and chicken stock and boil till most of the liquid cooks away, 4-5 min.
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Place zucchini mix into food processor with the ricotta and 1/3 c. of the parmesan cheese, the prosciutto and parsley.
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Process to a smooth consistency.
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Transfer filling to piping bag.
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Place the tip of bag into one end of the cannelloni and fill halfway.
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Repeat for the other side of noodle.
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Pour 1 c. of the tomato sauce into a 9x13 baking dish.
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Place filled cannelloni on top of sauce.
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Pour the remaining tomato sauce over and top with bechamel sauce.
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Top with remaining parmesan cheese.
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Bake for 30-40 min.
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Remove from oven and let sit for 10 min before serving.
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Bechamel Sauce: In a large saucepan, hot the lowfat milk till steaming.
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In another saucepan, heat the butter over medium heat.
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Whisk the flour into the melted butter to create a roux.
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Continue cooking for 2 min, stirring constantly.
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Don't let the flour brown.
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Remove pan from heat.
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Add in the nutmeg to warm lowfat milk.
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Pour a little at a time of the hot lowfat milk into the roux, whisking vigorously to prevent lumps.
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When lowfat milk has been added, return pan to heat, whisking till sauce thickens.
