Cannelloni Recipe

In this cannelloni recipe, pasta shells are stuffed with a mixture of ground beef, garlic, spinach, and cheese.

Serving Size : 6

• 12 cannelloni shells
• 3 (8-ounce) cans tomato sauce
• 2 tablespoons grated Parmesan cheese
• 1 pound ground beef
• 1/4 cup chopped onion
• 1 clove garlic -- minced
• 1 (10 ounces) Package frozen chopped spinach -- thawed and well drained
• 1/3 cup grated Parmesan cheese
• 2 tablespoons milk
• 2 eggs -- slightly beaten
• 1/2 teaspoon dried leaf oregano, crumbled
• 1/4 cup Butter or margarine
• 1/4 cup plus 2 tablespoons all-purpose flour
• 2 cups half-and-half
• 1/8 teaspoon 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- x 9- 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. Stuff 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 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.