Cook shells for 3 minutes.

Cook onion and garlic in oil until soft.

Add meat and brown. Drain excess oil.

Put meat mixture in large bowl. Add spinach, Parmesan cheese, cream and eggs. Season with salt, pepper, and oregano.

Make Bechamel: melt butter, add flour, blend, slowly add milk, cook slowly while stirring constantly until thick, season with salt, pepper, and nutmeg.

Stuff into precooked shells and place into a casserole dish that has a thin layer of marinara sauce on the bottom. Pour Bechamel sauce over cannelloni, top with a thin layer of marinara. Sprinkle with Parmesan cheese.

Bake at 375 for 20 min.