| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Italian, S_living, Beef, Main dish | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 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 sauce. Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6 servings. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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