Cannelloni

Directions

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   1.
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   Cook manicotti shells for 5 minutes, then drain and allow to cool.
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   2.
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   In a skillet, cook spinach just enough to remove excess moisture.
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   3.
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   Remove spinach from pan and add ground beef and onion.
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   Brown; drain if necessary.
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   4.
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   Return spinach to pan, then add Parmesan cheese, 2 tablespoons of whipping cream, eggs, oregano, garlic, salt and pepper.
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    Mix well.
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    5.
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    Using one 8 oz.
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    can of tomato sauce, pour a thin layer of tomato sauce in the bottom of a 13 x 9 in.
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    glass dish.
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    6.
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    Fill cooked shells with meat mixture.
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    7.
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    Lay filled shells in baking dish and pour besciamella sauce (directions below) over shells.
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    8.
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    Pour remaining two 8 oz.
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    cans tomato sauce over the top.
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    Scatter additional Parmesan cheese on top and dot with dabs of butter.
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    Bake, uncovered, at 375 F until cheese is melted and sauce is bubbling all over.
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    To make the besciamella sauce: 1.
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    Melt butter in heavy sauce pan on stove.
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    2.
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    Add flour, milk, cream, salt and pepper.
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    3.
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    Cook like a white sauce, stirring constantly until thick.
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    4.
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    Let cool a little.