MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Cannelloni 2
Categories: Italian, Beef
     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.



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