Spinach Cannelloni
By: Anonymous
Published: Tuesday, December 15, 2009 - 1:42pm

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

1 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. 2 Bechamel - melt butter. Add flour, blend. Slowly add milk. Cook slowly stirring constantly until thick, season with salt, pepper and nutmeg.