1 package Yves Italian Veggie Ground Beef (for a larger group, you will need two packages)
1 onion finely chopped
¼ – 1/2 cup of water (to help wilt the spinach)
Chopped fresh baby spinach, slightly wilted (or package of frozen chopped spinach, fully thawed)
Fresh or dried herbs (oregano, basil, parsley)
1 package cannelloni noodles
1 package spaghetti sauce (I like Bravo brand for this recipe)
2 ounces parmesan cheese
Heat oil in skillet (medium heat)
Add chopped onion and heat until translucent (about 3 minutes)
Add veggie ground beef and cook until heated through
Add ¼ cup of water and chopped spinach mix through until spinach wilts
Take mixture off heat and let cool
When cooled a bit, add one egg
Preheat oven to 375 degrees
Put about ¼ cup of tomato sauce and ¼ cup of water in the bottom of a baking dish (a lasagne pan or cake pan will work). Spread out to cover bottom of pan (add a bit more sauce and water if needed)
Stuff mixture into cannelloni shells and line up in pan
Pour remaining sauce over casserole and smooth to cover evenly. Use a bit of water to rinse out the sauce package, you will want a bit of extra moisture as this is what cooks the pasta.
Sprinkle with parmesan cheese and cover tightly with aluminum foil. Bake in over for 50 minutes then remove foil and cook another 5-10 minutes.
Enjoy with crushed chili flakes and a loaf of crusty bread. A mixed green salad would make an excellent side.