Cook cannelloni according to package directions; drain well. Lightly brush or toss with a teaspoon of olive oil to keep them from sticking together.
Combine tomato sauce and 2 tablespoons Parmesan cheese;
spread 1 cup of the tomato mixture in a lightly greased 13- x 9- x 2-inch
baking dish. Set the sauce and dish aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat; add the ground beef, onion,
and garlic. Cook, stirring and breaking up the meat, until browned; drain off grease. Add the spinach and saute 3 minutes. Add
1/3 cup of the Parmesan cheese, milk, eggs, and oregano; stir well.
cannelloni 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
Stir in pepper. Pour over cannelloni; spoon remaining tomato mixture
over the white sauce. Bake, uncovered, at 375° F. for 20 minutes.
Calories per serving: 535
Fat per serving: 31.4g