SAUCE:

1 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tsp. dried basil
2 cans (each 19 oz.) tomatoes, chopped (undrained)
1 can (5 1/2 oz.) tomato paste
Salt & pepper

FILLING:

6 c. spinach
1 egg
1 c. ricotta cheese
1/2 c. shredded part skim mozzarella cheese
2 tbsp. Parmesan cheese
2 tbsp. chopped parsley
2 tbsp. milk
1/4 tsp. each salt & pepper
Pinch nutmeg

MEAT:

1 egg, beaten
1 onion, chopped
2 cloves garlic, minced
1/2 c. dry bread crumbs
2 tbsp. Parmesan cheese
1 tsp. each dried basil & oregano
3/4 tsp. salt
1/2 tsp. pepper
1 1/2 lb. lean ground beef

Sauce: In skillet, heat oil over medium heat; cook onion, garlic and basil for 3 minutes. Stir in tomatoes and 1/2 cup of the tomato paste. Bring to boil, reduce heat and simmer for 20 minutes or until thickened, stirring often. Season with salt and pepper to taste. (Sauce can be made ahead and refrigerated for up to 3 days.)

Filling: Wash spinach; cook in just the water clinging to leaves, covered, over medium-high heat for 2 to 3 minutes or just until wilted; drain and set aside.

Combine egg, ricotta, mozzarella and Parmesan cheeses, parsley, milk, salt, pepper and nutmeg. (Can be refrigerated for up to 1 day.)

Meat: Combine egg, remaining tomato paste, onion, garlic, crumbs, Parmesan, basil, oregano, salt and pepper; mix in meat. Place between sheets of waxed paper; roll into 18 x 8 inch rectangle. Remove top sheet. Layer spinach leaves over meat. Gently spread ricotta mixture over spinach, leaving 1 inch border. Spread 1 cup tomato sauce over ricotta layer. Roll up meat from short end, jelly roll style, lifting with paper. (Tuck in any filling that oozes out.)

Ease, seam side up, into 9 x 5 inch loaf pan. Bake in 350 degrees for 1-1 1/4 hours or until meat is well done. Let stand for 20 minutes. Drain off fat. Serve with remaining hot tomato sauce. Makes 8 servings.