Stuffed Cannelloni

Ingredients

• 1 pkg (1/2 lb/250 g) cannelloni (about 20 pieces)
• 1/4 cup (50 ml) butter
• 1/4 cup ( 50 ml) all-purpose flour
• 3 cups (750 ml) milk
• 1 1/2 tsp (7 ml) salt, divided
• 3/4 tsp (3 ml) pepper, divided
• 2/3 cup (150 ml) grated Canadian Parmesan cheese, divided
• 1 tbsp (15 ml) olive oil
• 1 clove garlic, finely chopped
• 1 onion, finely chopped
• 1 lb (500 g) lean ground beef
• 1 pkg (10 oz/300 g) frozen chopped spinach, cooked and squeezed dry
• 1 egg
• 1 tsp (5 mL) dried basil
• 3 cups (750 mL) prepared tomato pasta sauce, divided.

Preparation

1. Preheat oven at 350°F (180°C). Cook pasta according to package directions. Rinse with cold water. Drain well and set aside.
2. To prepare cheese sauce, melt butter in saucepan. Stir in flour and cook for 1 minute; gradually whisk in milk, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper. Cook, stirring until sauce comes to a boil and thickens. Stir in 1/3 cup (75 mL) Canadian Parmesan cheese.
3. To prepare filling, heat oil in large saucepan, add garlic and onion; cook until onion is tender. Add ground beef and stir until beef loses its pink colour. Remove from heat, stir in spinach, egg, basil, and 1/2 tsp (2 mL) each of salt and pepper. Add 1 cup (250 mL) cheese sauce, mixing well. Spread 1 1/2 cups (375 mL) tomato sauce into a 13" x 9" (33 cm x 23 cm) baking dish.
4. Fill cannelloni with beef mixture and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Canadian Parmesan cheese. Bake uncovered for 35 to 45 minutes or until sauce bubbles.