Cannelloni With Ham And Mushrooms
|Mushrooms||8 Ounce, chopped|
|Cooked ham||8 Ounce, diced|
|Onion||1 , chopped|
|Olive oil||2 1⁄2 Tablespoon|
|Grated parmesan cheese||2 1⁄2 Tablespoon|
|Ground black pepper||To Taste|
|Soft margarine||3 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Grated parmesan cheese||3 3⁄4 Tablespoon|
Boil canneloni in a large pan of boiling water with 2 tablespoons salt, for 15 minutes.
Stir frequently to prevent sticking.
Remove with a slotted spoon and place on a clean teatowel to drain and cool.
To make filling: Saute mushrooms, ham and onion in oil and butter or margarine until vegetables are cooked.
Cool, add cheese and salt and pepper to taste.
Fill the canneloni using a teaspoon.
To make cheese sauce: Place margarine, flour and milk in a saucepan and whisk continuously over heat, with a wire balloon whisk, until the sauce boils and thickens.
Add the 3 3/4 tablespoons Parmesan cheese and salt and pepper to taste.
To finish canneloni: Pour sufficient sauce into a greased shallow baking dish to cover the bottom.
Arrange the filled canneloni side by side in a single layer in the baking dish.Cover with remaining sauce, sprinkle with the 2 1/2 tablespoons grated parmesan cheese and bake in a moderate oven for 30 minutes.
Serving size: Complete recipe
Calories 4104 Calories from Fat 1689
% Daily Value*
Total Fat 189 g290.4%
Saturated Fat 65.5 g327.3%
Trans Fat 0.1 g
Cholesterol 405.4 mg135.1%
Sodium 2482.5 mg103.4%
Total Carbohydrates 403 g134.3%
Dietary Fiber 22.3 g89.2%
Sugars 49.4 g
Protein 175 g349.6%
Vitamin A 33.1% Vitamin C 26.3%
Calcium 164.6% Iron 93.8%
*Based on a 2000 Calorie diet