Cannelloni

1. Cook manicotti shells for 5 minutes, then drain and allow to cool.
2. In a skillet, cook spinach just enough to remove excess moisture.
3. Remove spinach from pan and add ground beef and onion. Brown; drain if necessary.
4. Return spinach to pan, then add Parmesan cheese, 2 tablespoons of whipping cream, eggs, oregano, garlic, salt and pepper. Mix well.
5. Using one 8 oz. can of tomato sauce, pour a thin layer of tomato sauce in the bottom of a 13 x 9 in. glass dish.
6. Fill cooked shells with meat mixture.
7. Lay filled shells in baking dish and pour besciamella sauce (directions below) over shells.
8. Pour remaining two 8 oz. cans tomato sauce over the top. Scatter additional Parmesan cheese on top and dot with dabs of butter. Bake, uncovered, at 375 F until cheese is melted and sauce is bubbling all over.

To make the besciamella sauce:
1. Melt butter in heavy sauce pan on stove.
2. Add flour, milk, cream, salt and pepper.
3. Cook like a white sauce, stirring constantly until thick.
4. Let cool a little.