Cannelloni 2

Title: Cannelloni 2

Categories: Italian, Beef

Yield: 1 servings

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;

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

375 degrees for 20 minutes. Yield:

servings. MMMMM