Cannelloni Stuffed with Spinach and Ricotta, a recipe from the Worldwide Gourmet

Ingredients

• - 12 lasagne noodles
• - 300 g (10 oz.) Spinach
• - 2 onions
• - 100 g (3 1/2 oz.) Ricotta
• - 2 eggs, lightly beaten
• - Salt, pepper and nutmeg
• - Oil or butter
• - Grated mozzarella cheese
• - Béchamel sauce
• - 500 ml (2 cups) tomato coulis
• - 1 tbsp. fresh marjoram or 1 tsp. dried
• - 3 tbsp. cream