This meal requires a little effort but the rewards are well worth it.
Portion size8 servings
cooked, drained,finely chopped
Italian tomato sauce
Canelloni (Use first eight ingredients) Saute onion in butter until soft. Stir in the spinach until soft and all liquid is cooked off. Remove from heat and add ham, cottage or ricotta cheese, egg and seasonings to taste. Fill the cannelloni noodles with the filling and set aside. White Sauce (Use next four ingredients) Melt the butter in sauce pan, slowly add flour until smooth paste forms. Slowly add milk and salt and stir until it becomes a creamy sauce. Tomato Sauce Place remaining three ingredients in a bowl and stir. Pour 1/2 cup of tomato sauce over the bottom of a casserole dish. Place filled cannelloni noodles in a single layer across the bottom. Cover with white sauce and then the remaining tomato sauce. Sprinkle with parmesan cheese and parsley. Bake covered for 20 to 25 minutes and 375F or until bubbly. Garnish with 2 tablespoons grated parmesan cheese and 1/4 cup of flaked fresh parsley