Sausage and spinach cannelloni

We had my mom over for dinner last night and, as with most Sundays, I cooked an Italian meal. We had a salad, along with my summer squash toss (only used zucchini and shallots though), and sausage and spinach stuffed cannelloni.For the cannelloni, I used the homemade marinara I made on Tuesday. I followed the recipe from Better Homes and Gardens, "Biggest Book of Italian Recipes", but with a few modifications.

Sausage and spinach cannelloni (adapted from Better Homes and Gardens Biggest Book of Italian Recipes)
Makes 6 servings
Ingredients:
8 oz. pkg manicotti shells (cooked to package directions)
8 oz. ground sweet Italian sausage
1 1/4 cup diced onion
2 tbsp crushed garlic
8 0z. softened cream cheese
2 beaten eggs
1/2 cup shredded mozzarella
10 ounces frozen chopped spinach (thawed and drained)
1/2 cup dry bread crumbs
1/4 tsp salt
pepper to taste
2 cups marinara
sprinkling of parmesan cheese

Directions:
Brown sausage and cook onion in a large skillet over medium heat. Add garlic and cook 1 minute more. Drain any fat and remove from heat. Stir in the cream cheese, eggs, drained spinach, bread crumbs and mozzarella cheese. Salt and pepper. Stir until mixed well.
Preheat oven to 350. Snip the corner off a large ziploc bag and spoon filling into it. Gently squeeze filling into a manicotti tube and place into a 3 quart (9x12) baking dish. If you find the filling hard to squeeze out, cut a larger hole in the corner. Repeat with remaining pasta tubes. I had 2 extra left over at the end because I filled each of mine pretty full. Once the baking dish is full, cover with marinara, then sprinkle with parmesan and bake for 30 minutes.

This is where I would put a photo of the finished product, if I had taken one. Alas, I was too hungry and had my mother and husband waiting, so I just plated and we devoured it.