Cannelloni With Prosciutto And Zucchini - cooking recipe

Ingredients

3 qt. water
12 cannelloni shells
3 Tbsp. olive oil
4 medium zucchini, diced
4 garlic cloves, thickly sliced
1/4 tsp. red pepper flakes
1/2 tsp. onion, chopped
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. white wine
1/4 c. chicken stock
1 c. Ricotta cheese
2/3 c. grated Parmesan
3/4 c. chopped Prosciutto or ham
1/4 c. chopped fresh parsley
2 c. tomato sauce (recipe follows)
3/4 c. Bchamel sauce (recipe follows)

Preparation

Bring the water to a boil in a large pot; cook the cannelloni shells for half the time directed on the package.
Drain the shells and place them on a baking sheet to cool.
Preheat oven to 400\u00b0; heat the olive oil in large saut pan on high heat until sizzling, about 2 minutes.
Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook about 8 to 10 minutes. Add the wine and chicken stock and boil until most of the liquid cooks away (about 4 to 5 minutes).
Place the zucchini mixture in a food processor with the Ricotta, 1/3 cup of Parmesan cheese, the Prosciutto (or ham) and parsley; process to a smooth consistency. Transfer the filling to a piping bag with a large open tip.
Place the tip in one end of the cannelloni and fill halfway; place the tip in the other end of the shell and finish filling.
(If you don't have a piping bag, cut each cannelloni shell open lengthwise, lay on a flat surface and spoon 2 to 3 tablespoons of the filling down the center and roll up.)