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Spinach, Ricotta, and Prosciutto Cannelloni
Spinach, Ricotta, and Prosciutto Cannelloni
(Cannelloni con Spinaci, Ricotta, e Prosciutto)
 
 
Ingredients:

Two 10-ounce boxes frozen chopped spinach
One 15-ounce container ricotta cheese
1 and 1/2 cups freshly grated Parmigiano cheese (about 5 ounces)
3 large eggs
1/4 lb thinly sliced prosciutto, chopped fine
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
Ten 7-inch squares instant (no boil) lasagne*
About 6 cups winter tomato sauce 

Directions:

Cook spinach according to package instructions and drain well.
 
Squeeze spinach dry by handfuls and chop fine.
 
In a bowl stir together spinach, ricotta, 1 cup Parmigiano, eggs, prosciutto, parsley, and salt and pepper to taste.

Preheat oven to 350F. and oil a 13 x 9-inch baking dish.

In a large bowl of cold water soak lasagne squares until softened, about 15 minutes.
 
Drain squares and pat dry between paper towels.

Spread 1 cup of tomato sauce on bottom of prepared dish.
 
Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.

Arrange cannelloni as formed, seam sides down, in one layer in dish.
 
Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmigiano.

Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.

Serve cannelloni with remaining tomato sauce, heated. Serves 6 as an entree.

*Note: Available at specialty foods shops and many supermarkets

That's it!
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