CANNELLONI

FILLING:-
• 2 Tbs. Olive oil
• 1/4 cup Finely chopped onions
• 1 Tsp/ Finely chopped Garlic
• 1 - 10 oz. Frozen chopped spinach, defrosted, squeezed completely dry and
• chopped again (about 3/4 cup) or 3/4 pound fresh spinach, cooked,
• drained squeezed and finely chopped
• 2 Tbs. Butter
• 1 Lb. Top ground beef
• 2 Chicken Livers
• 5 Tbs. Parmesan cheese
• 2 Tbs. Heavy cream
• 2 Eggs lightly beaten
• 1/2 Tsp. Oregano
• Salt
• Freshly ground black pepper
  BESCIAMELLA
• 4 Tbs. Butter
• 4 Tbs. Flour
• 1 cup Milk
• 1 cup Heavy cream
• 1 tsp. Salt
• 1/8 tsp. White pepper
  TOPPING
• 3 cups Spaghetti sauce
• 4 Tbs. Parmesan Cheese
• 2 Tbs. Butter cut in tiny pieces.

Heat oil, add onions and garlic cook 7 - 8 min. till soft but not brown, stir in spinach and cook stirring constantly 3 - 4 min. When spinach sticks lightly to pan, transfer to large bowl. Melt 1 Tbs. butter and lightly brown beef breaking lumps, add to onion and spinach. Melt 1 Tbs. butter and cook liver 3 - 4 min. until firm but pink. Chop coarsely and add to mixture with parmesan, cream eggs and oregano, mix gently and thoroughly.

Season with salt and pepper. Bake 375o 20 min. then under broiler 30 seconds.

If you can buy fresh cannelloni noodles its great if not buy them and follow package directions.

Place a thin film of spaghetti sauce on bottom of casserole before adding stuffed cannelloni. Then add besciamella sauce evenly over top then spaghetti sauce and sprinkle parmesan cheese over all and dot with butter.