• Preheat oven to 350 degrees F. Spray two 9 X 13 inch baking dishes (lasagna dishes) with non-stick cooking spray.

Filling:

• In a large frying pan, over medium-high heat, sautee onions, celery and grated carrots with olive oil until soft.
• Add spinach and cook for 3 more minutes.
• It should look like this after 3 minutes.
• Meanwhile, cook ground beef over medium heat, in separate frying pan until browned. Then mix with veggie mixture.
• Place the vegetable and beef mixture in food processor and process until finely chopped/blended. Add whipping cream, white wine, Roma tomatoes, parmesan cheese, Italian seasoning and basil and pulse (in food processor)  just until combined. * I do ½ a batch at a time.
• It's not pretty but it should look like this once it's mixed. *Note: it can be a little bit chunkier, but not any more pureed than this. It needs to go through a pastry bag, but not be too runny.
• Stuff the cannelloni shells with mixture until full, but not overflowing. The best way to do this is to hold the tubes upright (where the bottom is flush against the bottom of a small plate.) See VIDEO 🎥
• Then gently lay the cannelloni pasta tubes in the prepared 9 x 13 inch baking dish in a single layer.

Creamy Tomato Sauce

• Place diced canned tomatoes with liquids in food processor and add garlic cloves and onion, basil leaves, parmesan cheese,  white wine and whipping cream. * I also do this in 2 batches
• Pour creamy tomato sauce mixture over stuffed, uncooked oven ready cannelloni tubes.
• Cover pan with aluminum foil and seal around edges (*this is very important) and bake for 50 minutes in preheated oven. Serve warm.

Garnish

• Garnish with additional parmesan cheese and/or fresh basil if desired.