MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Cannelloni 2
  Categories: Italian, Beef
       Yield: 1 servings
      12 cn Shells
       3    (8-ounce) cans tomato sauce
       2 tb Grated parmesan cheese
       1 lb Ground beef
     1/4 c  Chopped onion
       1    Clove Garlic -- minced
      10 oz Package frozen chopped
            Spinach -- thawed and
     1/3 c  Grated parmesan cheese
       2 tb Milk
       2    Eggs -- slightly beaten
     1/2 ts Dried whole oregano
     1/4 c  Butter or margarine
     1/4 c  Plus
       2 tb All-purpose flour
       2 c  Half-and-half
     1/8 ts White pepper
   Cook cannelloni according to package directions; drain and set
   aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread
   1 cup tomato mixture in a lightly greased 13- x9- x 2-inch baking
   dish; set aside dish and remaining sauce.Cook beef, onion, and garlic
   in a large skillet until beef is browned, stirring to crumble meat;
   drain well. Add spinach; saute 3 minutes. Add 1/3 cup Parmesan
   cheese, milk, eggs, and oregano; stir well. Stuffcannelloni shells
   with beef mixture. Place filled cannelloni on tomato mixture in
   baking dish; set aside.Melt butter in a heavy saucepan over low heat;
   add flour, stirring until smooth. Cook 1 minute, stirring constantly.
   Gradually add half-and-half; cook over medium heat, stirring
   constantly, until mixture is thickened and bubbly. Stir in pepper.
   Pour over cannelloni; spoon remaining tomato mixture over cream
   sauce. Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6