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  • 1/2 kilo ground beef
  • 10 cannelloni shells
  • 1 bag fresh spinach leaves
  • 1 can diced tomatoes
  • 1 large tomato, chopped
  • 1 onion, minced
  • 1 large bell pepper
  • 6 cloves of garlic, minced
  • 1 cup grated jack monterey cheese (or your favorite cheese)
  • 1/2 cup chopped ham (optional)
  • 3/4 cup fresh milk
  • 1/4 cup butter
  • 1 egg, slightly beaten
  • 4 tbsps flour
  • salt and pepper to taste
  • oil
  • 1 tbsp fresh rosemary, coarsely chopped

    Method

    • step 1

      Saute beef in garlic, tomato and onion in oil and butter. Season with salt and pepper. Add ham. Cook until meat is tender. Set aside. Let cool for ten minutes.
    • step 2

      Once cool, mix in egg and flour. Stuff uncooked cannelloni with beef mixture. Set aside.
    • step 3

      Using the pan used for the beef mixture, pour in tomato sauce and milk. Simmer for five minutes.
    • step 4

      In a greased pyrex dish, layer the spinach, pour about 1/4 cup of the tomato sauce mixture. Lay down cannellonis giving a 1/4 inch-space in between each piece. Add a final layer of spinage, Pour over the rest of the tomato sauce mixture. Top with cheese.
    • step 5

      Bake in a preheated oven (160 c) for an hour.
    • step 6

      Garnish with fresh herbs. Serve with your favorite toast or side salad.
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