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Cannelloni 2

Yield: 1 Servings

12 cn Shells      3 (8-ounce) cans tomato sauce
2 tb Grated parmesan cheese      1 lb Ground beef
1/4 c Chopped onion      1 Clove Garlic -- minced
10 oz Package frozen chopped Spinach -- thawed and Drained      1/3 c Grated parmesan cheese
2 tb Milk      2 Eggs -- slightly beaten
1/2 ts Dried whole oregano      1/4 c Butter or margarine
1/4 c Plus      2 tb All-purpose flour
2 c Half-and-half      1/8 ts White pepper Cook cannelloni according to package directions; drain and set aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread
1 cup tomato mixture in a lightly greased 13- x9- x 2-inch baking

dish; set aside dish and remaining sauce.Cook beef onion and garlic in a large skillet until beef is browned stirring to crumble meat; drain well. Add spinach; saute 3 minutes. Add 1/3 cup Parmesan cheese milk eggs and oregano; stir well. Stuffcannelloni shells with beef mixture. Place filled cannelloni on tomato mixture in baking dish; set aside.Melt butter in a heavy saucepan over low heat; add flour stirring until smooth. Cook 1 minute stirring constantly. Gradually add half-and-half; cook over medium heat stirring constantly until mixture is thickened and bubbly. Stir in pepper. Pour over cannelloni; spoon remaining tomato mixture over cream sauce. Bake uncovered at 375 degrees for 20 minutes. Yield: 6 servings. Recipe By :

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