Spinach Cannelloni

Photo: flickr user avlxyz

Ingredients

3/4 pound ground beef

2 tablespoons oil

1 med. onion, chopped

1 clove garlic, minced

2 pkg. chopped spinach, well drained

12 cannelloni shells

5 tablespoons Parmesan cheese

3 tablespoons heavy cream

Salt, pepper

oregano

3 eggs, beaten

1 cup spaghetti sauce

3 tablespoons butter, melted

4 tablespoons flour

2 cups milk

Salt, pepper

nutmeg

Preparation

Cook onion and garlic in oil until transparent. Add meat and brown. Thaw spinach; drain well. Mix meat, spinach in large bowl with Parmesan cheese, cream and eggs. Season with salt and pepper. Stuff into precooked shells (3 minutes) and place in a casserole dish that has a thin layer of spaghetti sauce on the bottom. Pour bechamel sauce over filled cannelloni, top with a very thin layer of spaghetti sauce, sprinkle with Parmesan cheese. Bake at 375 degrees for 20 minutes if not refrigerated 40 minutes if cold to start.

Bechamel - melt butter. Add flour, blend. Slowly add milk. Cook slowly stirring constantly until thick, season with salt, pepper and nutmeg.