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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannelloni tube	12		cooked	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
zucchini	4		diced	133.28	24.3824	9.4864	2.5088
garlic clove	8		sliced	-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
white wine	1/4	cup		-	-	-	-
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
parmesan cheese	2/3	cup		197.3333	21.3333	21.3333	2.6667
prosciutto	3/4	cup	chopped	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
marinara sauce	2	cups		-	-	-	-
bechamel sauce	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.