Marinara Sauce: 1 C chopped onion 1 clove garlic, minced 2 T olive oil 1/4 t dried basil, crushed 1/4 t dried oregano, crushed 2 (1-lb, 12-oz) cans whole tomatoes, drained and crushed Salt, pepper Cannelloni: 10 spinach lasagna noodles 1 lb spinach, stems removed or 2 (10-oz) packages frozen chopped spinach, thawed and squeezed dry 1 1/4 C butter l lb boneless chicken breasts, diced ?½ lb grated Parmesan cheese 3 to 4 T half and half 1/8 t ground nutmeg Salt, pepper To make sauce, saute onion and garlic in olive oil until tender. Stir in basil and oregano. Add tomatoes and season to taste with salt and pepper. Bring to boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Puree sauce in blender or food processor. To make cannelloni, cook noodles in boiling salted water until tender. Drain. Rinse in cold water and drain again. Saute spinach in 1/4 cup butter until tender. Set aside. Heat another 1/4 cup butter and saute chicken until golden. Combine chicken and spinach. Melt remaining 3/4 cup butter in small saucepan. Stir in Parmesan cheese, then stir in enough half and half to form smooth creamy sauce. Add nutmeg and season to taste with salt and pepper. Pour sauce over chicken mixture, stirring until blended. Spread mixture over noodles and roll up. Arrange in 13- x 9-inch baking pan. Spoon over marinara sauce. Bake at 375 F 20 to 30 minutes or until hot and bubbly.