1 pkg. frozen Rosetto's brand cheese stuffed cannelloni
1 lb. lean ground beef
1 egg
2 cloves fresh garlic, minced (not garlic powder)
1/2 tsp. oregano
1/4 tsp. basil
1/4 tsp. thyme
1/2 tsp. salt
1 16 oz. jar Ragu chunky vegetable spaghetti sauce
1 16 oz. jar 5 Brother's portabello mushroom Alredo Sauce
1 8 oz. pkg. fresh sliced portabello mushrooms (or 1 large can)

Preheat oven to 400°F.

Spray 8" x 8" or 9" x 9" casserole dish (the deeper, the better) with vegetable or olive oil spray.

Mix ground beef, egg, garlic, spices and salt in bowl. Spread meat mixture in bottom of casserole dish, pressing out even, to form a crust. (Half way up the sides too.)

Pour Ragu spaghetti sauce over meat, spreading out evenly. Place frozen Cannelloni on top of sauce, spaced evenly apart. Put fresh mushroom slices over cannelloni. Pour Alfredo sauce over the top of the mushrooms.

Cover (with aluminum foil if no lid) and bake approximately 1 hour.

Uncover, turn oven to 350, and return to oven to bake 15 more minutes.

Let set about 10 minutes before serving.

Submitted by: PJ Drake