Cannelloni

INGREDIENTS:

Egg roll wraps
1 lb lean ground beef
1/2 medium onion, chopped
1 clove garlic, minced
1 pkg (10-oz or 11/4 cup)frozen spinach, thawed and squeezed dry
1/2 tsp Italian herb seasoning
1 cup shredded Monterey Jack Cheese

Sauce:
1 can (15 oz) tomato sauce
1/2 cup of water
1/2 tsp Italian herb seasoning

DIRECTIONS:

1. Crumble meat into skillet; add onion and garlic. Cook over medium heat until meat is browned, about 5 minutes. Remove excess oil.

2. Add spinach and Italian herb seasoning; mix well. Let mixture cool.

3. Combine sauce ingredients in a bowl. Pour half of the tomato sauce into a 9" x 13 " baking pan.

4. 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.

5. Pour remaining sauce over top, being sure to moisten ends of each wrap.

6. Cover and bake at 350 degrees F for 40 minutes. Uncover, sprinkle with cheese, and return to oven; bake until cheese melts, about 6 minutes.