Cannelloni 2 Recipe

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Cannelloni 2

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Categories:	Beef, Entrees, Italian, Western European	Rating:	0
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Ingredients:

12	can	Shells
3		(8-ounce) cans tomato sauce
2	tbsp	Grated parmesan cheese
1	lbs	Ground beef
1/4	cup	Chopped onion
1		Clove Garlic -- minced
10	oz	Package frozen chopped
		Spinach -- thawed and
		Drained
1/3	cup	Grated parmesan cheese
2	tbsp	Milk
2		Eggs -- slightly beaten
1/2	tsp	Dried whole oregano
1/4	cup	Butter or margarine
1/4	cup	Plus
2	tbsp	All-purpose flour
2	cup	Half-and-half
1/8	tsp	White pepper

Procedures:

1	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.
2	Add spinach; saute 3 minutes.
3	Add 1/3 cup parmesan cheese, milk, eggs, and oregano; stir well.
4	Stuffcannelloni shells with beef mixture.
5	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.
6	Cook 1 minute, stirring constantly.
7	Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
8	Stir in pepper.
9	Pour over cannelloni; spoon remaining tomato mixture over cream sauce.
10	Bake, uncovered, at 375 °F for 20 minutes.
11	Yield: 6 servings