Cannelloni

1 10 ounce package frozen chopped spinach, thawed
cooking spray
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 pound ground chuck
1/2 pound ground turkey
1/4 cup egg substitute
5 tablespoons freshly grated Parmesan cheese, divided
1 1/4 teaspoons dried Italian seasoning, divided
1/2 teaspoon salt
1/8 teaspoon pepper
2 8 ounce cans no salt added tomato sauce
1/8 teaspoon salt
12 cooked manicotti shells
white sauce

Place spinach between paper towels, and squeeze until barely moist; set aside. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and garlic; saute 2 minutes. Add spinach; saute 1 minute. Place mixture in a large bowl; set aside.

Combine ground chuck and turkey in skillet; cook over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels; add to spinach mixture.

Add egg substitute, 2 tablespoons Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and pepper; stir well, and set aside. Combine tomato sauce, 1/4 teaspoon Italian seasoning, and 1/8 teaspoon salt in a bowl; spread 1 cup over bottom of a 13 x 9 inch baking dish coated with cooking spray.

Preheat oven to 375F. Stuff each shell with 1/3 cup spinach mixture; arrange on top of tomato sauce mixture in dish. Pour remaining tomato sauce mixture over shells; spoon white sauce evenly over tomato sauce mixture. Sprinkle with 3 tablespoons Parmesan cheese. Cover and bake at 375F for 30 minutes or until thoroughly heated. 6 servings.

White Sauce

1 1/2 tablespoons butter or stick margarine
3 tablespoons all purpose flour
2 12 ounce cans evaporated skim milk
1/2 teaspoon salt

Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt; cook until thick, stirring constantly about 3 minutes.