Spinach Cannelloni

Name: Spinach Cannelloni
Ingredients: 3/4 pound ground beef; 2 tablespoons oil; onion 1 med., chopped; 1 clove garlic minced; 2 packages spinach chopped, well drained; 12 cannelloni shells; 5 tablespoons Parmesan cheese; 3 tablespoons heavy cream; salt; pepper; oregano; 3 eggs beaten; 1 cup spaghetti sauce; 3 tablespoons butter melted; 4 tablespoons flour; 2 cups milk; salt; pepper; nutmeg

19 ingredients

2 steps

Ingredients

3/4 pound ground beef
2 tablespoons oil
onion 1 med., chopped
1 clove garlic minced
2 packages spinach chopped, well drained
12 cannelloni shells
5 tablespoons Parmesan cheese
3 tablespoons heavy cream
salt
pepper
oregano
3 eggs beaten
1 cup spaghetti sauce
3 tablespoons butter melted
4 tablespoons flour
2 cups milk
salt
pepper
nutmeg

Directions

1

Cook onion and garlic in oil until transparent. Add meat and brown. Thaw spinach; drain well. Mix meat, spinach in large bowl with Parmesan cheese, cream and eggs. Season with salt and pepper. Stuff into precooked shells (3 minutes) and place in a casserole dish that has a thin layer of spaghetti sauce on the bottom. Pour bechamel sauce over filled cannelloni, top with a very thin layer of spaghetti sauce, sprinkle with Parmesan cheese. Bake at 375 degrees for 20 minutes if not refrigerated 40 minutes if cold to start.
2

Bechamel - melt butter. Add flour, blend. Slowly add milk. Cook slowly stirring constantly until thick, season with salt, pepper and nutmeg.