Cannelloni 2

1 Servings

Ingredients

Quantity Ingredient
12 cans Shells
3 (8-ounce) cans tomato sauce
2 tablespoons Grated parmesan cheese
1 pounds Ground beef
¼ cup Chopped onion
1 Clove Garlic -- minced
10 ounces Package frozen chopped
Spinach -- thawed and
Drained
⅓ cup Grated parmesan cheese
2 tablespoons Milk
2 Eggs -- slightly beaten
½ teaspoon Dried whole oregano
¼ cup Butter or margarine
¼ cup Plus
2 tablespoons All-purpose flour
2 cups Half-and-half
⅛ teaspoon White pepper

Directions

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 ⅓ 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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