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.
