Cannelloni with Spinach and Mushrooms Recipe

Ingredients

• 8 large cannelloni tubes
• 3 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1/2 cup chopped, fresh button mushroom
• 14 fluid ounces tomato sauce
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil or 2 tablespoons finely chopped fresh oregano
• 2 tablespoons finely chopped fresh parsley
• 1/2 cup water
• 2 tablespoons margarine or 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 2/3 cup whole milk, homogenized
• 10 ounces frozen spinach, thawed and finely chopped
• 1/2 cup ricotta cheese
• 1/3 cup grated mozzarella cheese
• 4 tablespoons grated parmigiano-reggiano cheese
• 1 large egg, beaten
• 1/16 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup grated mozzarella cheese