Spinach Cannelloni

• 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

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.

ground beef, oil, onion, garlic, cannelloni shells, parmesan cheese, heavy cream, salt, pepper, oregano, eggs, spaghetti sauce, butter, flour, milk, salt, pepper, nutmeg

Taken from www.yummly.com/recipe/Spinach-Cannelloni-1674014 (may not work)