Cannelloni With Prosciutto And Zucchini

• 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)

1. Bring the water to a boil in a large pot; cook the cannelloni shells for half the time directed on the package.
2. Drain the shells and place them on a baking sheet to cool.
3. Preheat oven to 400u0b0; heat the olive oil in large saut pan on high heat until sizzling, about 2 minutes.
4. 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).
5. 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.
6. 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.
7. (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.)

water, cannelloni shells, olive oil, zucchini, garlic, red pepper, onion, salt, black pepper, white wine, chicken stock, ricotta cheese, parmesan, ham, fresh parsley, tomato sauce, bchamel sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115053 (may not work)