Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cannelloni With Prosciutto and Zucchini Recipe
    Lost? Site Map

    Cannelloni With Prosciutto and Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    By The Lake's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Serves: 4-6

    Yield:

    9 x 13 ...

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Cannelloni With Prosciutto and Zucchini

    Serving Size: 1 (311 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.6
     
    Calories from Fat 238
    55%
    Total Fat 26.4 g
    40%
    Saturated Fat 9.9 g
    49%
    Cholesterol 46.4 mg
    15%
    Sodium 1244.1 mg
    51%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 3.1 g
    12%
    Sugars 15.8 g
    63%
    Protein 19.1 g
    38%

    The following items or measurements are not included:

    cannelloni tubes

    prosciutto

    bechamel sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites