Cannelloni

By lmeyer

Ingredients

• 3 cups tomato sauce
• 2 T. grated Parmesan cheese
• 1/4 cup diced onion
• 1 tsp. minced garlic
• 2 T. olive oil
• 1 (10 ounce) pkg frozen chopped spinach, thawed and drained
• 1 lb ground beef
• 2 large eggs, lightly beaten
• 1/3 cup grated Parmesan cheese
• 2 T. whipping cream
• 1/2 tsp dried oregano
• 12 cannelloni shells, cooked
• 1/3 cup butter
• 1/3 cup flour
• 1 cup milk
• 1 cup whipping cream
• 1/8 tsp ground white pepper
• 2 T butter

Preparation

Step 1

Combine tomato sauce and 2 T Parmesan cheese in a saucepan; cook over medium heat, stirring constantly, until heated. Spread 1 cup tomato mixture in a lightly greased 9x13 pan; set aside remaining sauce.

Cook onion and garlic in olive oil in a large skillet until tender. Add spinach, and cook until just tender. Remove from skillet, and set aside.

Brown beef in skillet over medium heat, stirring until it crumbles;drain. Stir in spinach mixture, eggs and next 3 ingredients.

Stuff cannelloni shells with meat mixture and place on tomato mixture in baking dish; set aside.

Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Add milk and 1 cup whipping cream; cook over medium heat, stirring constantly, until thickened. Stir in pepper. Pour sauce over cannelloni; top with reserved tomato mixture. Dot with 2 T butter. Bake, uncovered at 375 degrees for 20 minutes