Cannelloni
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Ingredients

2 cups Aunt Penny’s White Sauce, divided
8 uncooked cannelloni
3/4 pound lean ground beef
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 large egg, lightly beaten
Cooking spray
2 tablespoons grated Parmesan cheese

Preparation

Preheat oven to 350°. Heat Aunt Penny’s White Sauce; keep warm.
Cook pasta according to package directions, omitting salt and fat; set aside.
Combine 1 cup Aunt Penny’s White Sauce, beef, and next 5 ingredients (beef through egg) in a bowl; stir well.
Spoon beef mixture into cooked cannelloni. Arrange stuffed cannelloni into a 13 x 9-inch baking dish coated
with cooking spray. Spoon 1 cup Aunt Penny’s White Sauce over cannelloni. Cover and bake at 350° for 40
minutes. Uncover; sprinkle with 2 tablespoons cheese. Bake an additional 10 minutes or until cheese is golden.