Cannelloni
1 portion (4 ounces) cannelloni
1 1/2 cups Classic tomato sauce
Besciamelle:
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
Filling:
1 tablespoon olive oil or cooking oil
8 ounces spinach
1/2 cup chopped onion
1/4 cup snipped fresh parsley
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces sliced prosciutto or ham, chopped (1/2 cup)
1 tablespoon grated Parmesan cheese
1 mozzarella cut in small cubes
Get ready pre-cooked cannelloni.
Prepare classic tomato sauce. Set aside.
For besciamelle sauce, in a small saucepan melt margarine or butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Set aside.
For filling, heat oil in a large skillet. Add spinach, onion, parsley,
garlic, salt, and pepper. Cook until tender, then stir in the ham.
Transfer filling to a medium mixing bowl and stir in 3/4 cup of the
Parmesan sauce. Let it cool completely and then stir in mozzarella cheese.
Fill each roll with the filling and place in a greased 3 quart rectangular
baking dish. Once a layer is completed, pour over abundant besciamelle
sauce. Make second row and pour over the rest of the besciamelle sauce,
let cool for a few minutes and then pour over abundant tomato sauce.
Sprinkle with Parmesan cheese. Bake in a preheated 350° oven for 30-35
minutes, or till heated through. Serve immediately.
B-man
