Spinach, Ricotta, and Prosciutto Cannelloni

• two 10-ounce boxes frozen chopped spinach
• a 15-ounce container ricotta cheese
• 1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
• 3 large eggs
• 1/4 pound 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
• *available at specialty foods shops and many supermarkets

1. Cook spinach according to package instructions and drain well.
2. Squeeze spinach dry by handfuls and chop fine.
3. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
4. Preheat oven to 350F.
5. and oil a 13-by 9-inch baking dish.
6. In a large bowl of cold water soak lasagne squares until softened, about 15 minutes.
7. Drain squares and pat dry between paper towels.
8. Spread 1 cup of tomato sauce on bottom of prepared dish.
9. 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.
10. Arrange cannelloni as formed, seam sides down, in one layer in dish.
11. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
12. Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
13. Serve cannelloni with remaining tomato sauce, heated.

spinach, ricotta cheese, parmesan cheese, eggs, parsley, tomato sauce

Taken from www.epicurious.com/recipes/food/views/spinach-ricotta-and-prosciutto-cannelloni-11628 (may not work)