Cannelloni

• 1 packages Nasoya Egg Roll Wraps
• 1 lb Lean Ground Beef or morning star crumbles
• 1/2 each small medium onion
• 1 clove garlic minced
• 1 packages spinach. 10 oz thawed and squeezed dry
• 1/2 tsp italian herb seasoning
• 1 cup Monterey jack cheese shredded
• 1 Sauce
• 1 can tomato sauce (15 oz)
• 1/2 cup dry red or white wine
• 1/2 tsp italian herb seasoning

1. Crumble meat into skillet, add onions and garlic.
2. Cook until the meat browned 4 to 5 .
3. Discard the excess oil.
4. Add spinach Italian herb seasoning ; mix well.
5. Let mixture cool.
6. Combine sauce ingredients in a bowl.
7. Pour half of the tomato sauce into a 9" x 13" baking pan.
8. For each cannelloni , spoon 1\ cup of mixture one end of the wrap , roll wrap around filling , and place the seam side down in pan.
9. Pour the remaining sauce over the top , being sure to moisten ends of each wraps.
10. Cover and bake at 350F for 40 minutes.
11. Uncover , sprinkle with cheese , and return to oven; bake until cheese melts , about 5 to 7 minutes.
12. Enjoy

egg roll, ground beef, onion, garlic, italian herb seasoning, sauce, tomato sauce, dry red, italian herb seasoning

Taken from cookpad.com/us/recipes/353916-cannelloni (may not work)