RED SAUCE: 4 tbsp. oil
1 c. onion, chopped
4 c. plum tomatoes or puree
1 can tomato paste
2 tsp. basil
2 tsp. sugar
1 tsp. salt
Pepper to taste FILLING FOR SHELLS: 1 lb. ground chuck
1/2 c. onion,
1 pkg. chopped spinach, cooked & drained
1 tsp. garlic
5 to 6 tbsp. Parmesan
2 tbsp. heavy cream
2 eggs, lightly beaten
1/2 tsp. oregano
Salt and pepper to taste WHITE SAUCE: 4 tbsp. butter
4 tbsp. flour
1 c. milk
1 c. cream
1 tsp. salt
Pepper RED SAUCE: Heat oil, lightly saute onion 7 to 8 minutes. Add other ingredients. Simmer 1 hour (can be made a day or two ahead). FILLING FOR SHELLS: Brown ground chuck and onions, add spinach; cook 4 to 5 minutes. Add other ingredients and mix. Cook shells as directed and stuff; should make 12 to 14 cannelloni. WHITE SAUCE: 1 to 2 hours before dinner make white sauce. Melt butter, blend flour, add liquid, stir until thickened. Pour white sauce over shells and then red sauce. Sprinkle Parmesan on top. Bake at 350 degrees uncovered 20 to 30 minutes. | 
