1/2-3/4 lb. ground beef
2 tbsp. oil
1 med. onion, chopped
1 clove garlic, minced
2 pkg. chopped spinach, well drained
12 cannelloni shells
5 tbsp. Parmesan cheese
3 tbsp. heavy cream
Salt, pepper & oregano
3 eggs, beaten

SAUCES:

1 c. spaghetti sauce

BECHAMEL:

3 tbsp. butter, melted
3-4 tbsp. flour
2 c. milk
Salt, pepper & nutmeg

Cook onion and garlic in oil until transparent. Add meat and brown. Thaw spinach; drain well. Mix meat, spinach in large bowl with Parmesan cheese, cream and eggs. Season with salt and pepper. Stuff into precooked shells (3 minutes) and place in a casserole dish that has a thin layer of spaghetti sauce on the bottom. Pour bechamel sauce over filled cannelloni, top with a very thin layer of spaghetti sauce, sprinkle with Parmesan cheese. Bake at 375 degrees for 20 minutes if not refrigerated 40 minutes if cold to start.

Bechamel - melt butter. Add flour, blend. Slowly add milk. Cook slowly stirring constantly until thick, season with salt, pepper and nutmeg.