HAVE READY:

2 c. tomato sauce
2 c. bechamel sauce
1/2 c. Parmesan cheese (1/4 c. for finishing, 1/4 c. for stuffing)
12 cooked fresh pasta rectangles, about 3 1/2 x 4 1/2 inches
The stuffing

INGREDIENTS FOR STUFFING:

1/2 lb. veal, ground
1/4 lb. mushrooms, chopped
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
2 tbsp. tomato paste
1/4 c. Parmesan cheese
1/2 lb. ricotta cheese
1 pkg. fresh spinach, cooked and chopped fine

Use 2 teaspoons each if fresh.

Saute veal in a little oil until it changes color. Remove from pan. In a little more oil, saute the onion until transparent. Add the garlic, herbs and mushrooms. Cook over low heat for 3 minutes or until the herbs become fragrant. Add the tomato paste and cooked veal. Mix well. Then add the Parmesan cheese. Let cool slightly. Add the chopped spinach and ricotta cheese to the veal. Season to taste with salt, pepper and nutmeg.

Arrange the rectangles of pasta, flat. Place a line of filling on each and roll into tube shapes. In the bottom of a baking dish, place the tomato sauce. Arrange the cannelloni on top in one layer. Top with bechamel sauce and Parmesan cheese. Bake at 350 degrees for 20 minutes or until hot and the cheese is browned. Serve with a mixed green salad and Italian wine. Serves 4.