1 lb. ground beef
1 box cannelloni pasta
1/2 cup chopped onion
1/2 cup finely chopped red pepper
2 cloves garlic, minced
1/2 bag frozen spinach
1 (24 oz.) jar prepared spaghetti sauce, divided
1/2 tsp. oregano, crushed
1/4 tsp. salt
1/8 tsp. thyme, crushed
1/8 tsp. pepper
1 tsp. taco seasoning
1/2 cup chopped cilantro
1 1/3 cups shredded mozzarella cheese, divided
2 cups Kraft's three cheese blend (Parmesan, Asiago and Romano)
2 eggs

In large skillet, cook beef over medium heat until browned. Add salt and pepper to taste. With slotted spoon, remove from skillet and set aside.

Meanwhile, cook cannelloni according to package directions. Preheat oven to 350°F.

Drain and discard all but 1 tablespoon drippings from skillet. Add onion, red pepper and garlic to drippings from skillet; cook, stirring occasionally, 4 minutes or until soft.

Add spinach to the mix. Return beef to skillet along with 1/2 cup of the spaghetti sauce, oregano, salt, thyme, pepper, taco seasoning and cilantro. Cook, stirring occasionally, 5 minutes. Remove from heat. Stir in 2/3 cup of the Mozzarella cheese, three cheese mix and eggs; mix well.

Fill Cannelloni, using a heaping 1/3 cup filling per shell. Spread 1/2 cup of the sauce in bottom of 13x9-inch baking dish. Place Cannelloni in dish. Pour remaining sauce over top.

BESAMEL SAUCE:

1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups milk, scalded
1 cup heavy cream

Melt butter in top of double boiler. Use wire whisk to blend in flour; slowly add scalded milk, whisking vigorously. Cook and stir over boiling water until sauce is thickened and perfectly smooth.

Stir in heavy cream, and add seasonings to taste. Pour Besamel sauce over Cannelloni. Spread remaining shredded mozzarella cheese over the entire dish. Wrap top with tin foil and bake at 350°F for 30 to 45 minutes or until cheese is bubbly.

Submitted by: Nicole Mendieta