Wednesday, October 5, 2011


1 pkg Egg Roll Wrappers
1lb lean ground beef
1/2 medium onion chopped
1 clove garlic, minced
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dried
1/2 tsp Italian herb seasoning
1 cup Shredded Monterey Jack cheese
1 can (15 oz) tomato sauce
1/2 cup chicken broth
1/2 tsp Italian herb seasoning

1. Crumble meat into skillet; add onion and garlic. Cook over medium heat until meat is browned 4-5 minutes. Discard excess oil. Add spinach and Italian herb seasoning; mix well. Let mixture cool. Combine sauce ingredients in a bowl. Pour half of the sauce into a 9x13 baking pan.
2. For each cannelloni, spoon 1/3 cup of mixture at one end of the wrap, roll wrap around filling and place the seam side down in pan. Pour remaining sauce over top, being sure to moisten ends of each wrap.
3. Cover and bake at 350° for 40 minutes. Uncover, sprinkle with cheese and return to oven; bake until cheese melts about 5-7 minutes.

We really enjoyed this, but I would have liked more sauce so I will be making more for the next batch!