Cannelloni with Prosciutto and Cheese Crust

For the cannelloni with prosciutto first prepare the filling.

For the filling, dice the tomato, half the onion, prosciutto and put in a bowl. Finely chop the spinach leaves and add them.

Add the cream cheese and mix well. Season with salt and pepper. Then grease a baking dish with butter and fill the cannelloni with the mixture.

Tip: It is best to use a teaspoon and “stuff” the filling with the handle. The filling is too thick for a piping bag!

For the béchamel sauce, melt one tablespoon of butter in a saucepan, add two tablespoons of flour and the milk.

Whisk until smooth so there are no lumps. Stirring constantly, bring the sauce to a boil.

Season with nutmeg, pepper and salt. Now pour the béchamel sauce over the cannelloni. Finally, grate cheese over it and put it in the oven.

Bake the cannelloni with prosciutto at 200 degrees top and bottom heat for 35 minutes.

Preparation Tip:

The cannelloni with prosciutto goes well with a delicious tomato salad. Vegetarians make them without prosciutto.

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