Prep 30 mins
Cook 30 mins
A little different twist on a wonderful dish. Serve with a good loaf of bread and a fresh salad. I can never remember who gave me this recipe.
- 12 cannelloni tubes, shells cooked
- 3 tablespoons olive oil
- 4 medium zucchini, diced
- 8 garlic cloves, sliced
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup white wine
- 1⁄4 cup chicken stock
- 1 cup ricotta cheese
- 2⁄3 cup parmesan cheese
- 3⁄4 cup chopped prosciutto or 3⁄4 cup ham
- 1⁄4 cup fresh parsley, chopped
- 2 cups marinara sauce
- 2 cups bechamel sauce
- Cannelloni: Cook the cannelloni noodles for half the time directed on the package. Drain and let cool. Preheat oven to 400°F Heat olive oil in a large sauté pan until hot. Add the zucchini, garlic, red pepper flakes, onion, salt, and pepper and cook for 8 to 10 minutes. Add the wine and chicken stock and boil until most of the liquid cooks away, 4 to 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 marinara sauce into a 9 x 13 baking dish. Place filled cannelloni on top of sauce. Pour the remaining tomato sauce over and top with béchamel sauce. Top with remaining Parmesan cheese. Bake for 30 to 40 minutes. Remove from oven and let sit for 10 minutes before serving.
- Béchamel 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.