16 oz. can Popeye spinach
1 dozen cannelloni noodles
1 gallon boiling water
1/4 c. butter
1/2 c. chopped onion
1 tsp. minced garlic
1/2 c. minced smoked ham
1/2 c. minced mushrooms
1 c. Ricotta cheese
1/2 tsp. salt
1/4 tsp. ground pepper
1/8 tsp. ground nutmeg
2 c. spaghetti sauce

Preheat oven to 350 degrees. Open can of Popeye spinach and pour into a colander. Drain very well and press out all liquid. Cook cannelloni noodles in boiling water until just tender. Drain off all water and let noodles cool. Melt butter in a skillet. Add chopped onions and garlic. Cook for 5 minutes over medium heat. Add minced ham and minced mushrooms. Cook for 2 more minutes. Add drained Popeye spinach and half of the Ricotta cheese. Season mixture with salt, pepper, and nutmeg. Remove from heat and let cool to room temperature. Use a small spoon to fill cool cannelloni shells with the spinach mixture and arrange in a single layer in a buttered shallow casserole dish. Spread spaghetti sauce over the top and sprinkle with remaining Ricotta cheese. Bake at 350 degrees for 30 minutes. Serve piping hot with fresh green salad and garlic bread.