Creamy Cannelloni

• 1 tbsp olive oil
• 1 None onion, finely chopped
• 7 oz spinach, chopped
• 2 tsp finely chopped fresh oregano leaves
• 1 container (15 oz) ricotta cheese
• 1 1/4 cups grated Parmesan cheese
• 1 None lemon, peel grated
• 1/2 tsp ground nutmeg
• 2 tbsp butter
• 2 tbsp flour
• 3 cups milk
• 8 oz cannelloni pasta tubes
• 1 1/2 cups grated mozzarella cheese

1. Heat oil in large skillet saucepan on high heat. Saute onion for 3-4 mins, until tender. Add spinach and oregano. Cook for 1 min, until beginning to wilt.
2. Transfer mixture to large bowl with ricotta, 1/2 cup of the Parmesan cheese, lemon peel and nutmeg. Season.
3. Melt butter in medium saucepan on high heat. Stir in flour and cook for 1 min. Remove from heat. Gradually stir in milk until smooth. Return to heat and cook, stirring constantly, until sauce boils and thickens. Simmer for 3 mins. Remove from heat. Stir in 1/2 cup of the Parmesan cheese and season.
4. Spoon spinach and ricotta mixture into cannelloni tubes to fill.
5. Spread one-third sauce on bottom of a 2 1/2-quart baking dish. Arrange filled cannelloni in single layer in dish. Cover with remaining sauce. (If you want to freeze, cool at this point and cover with plastic wrap.)
6. Preheat the oven to 350u0b0F. Top sauce with remaining 1/4 cup Parmesan cheese and mozzarella. Bake for 25-30 mins, until bubbling and golden. Serve with salad.

olive oil, onion, oregano, ricotta cheese, parmesan cheese, lemon, ground nutmeg, butter, flour, milk, cannelloni pasta, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/34851 (may not work)