Saute the onions and garlic in the oil until tender. Press the thawed spinach firmly in a strainer to remove all the excess water. Combine the onion mixture, spinach, ham, eggs and seasonings in a large bowl and mix well. Fill the noodles with 3 tablespoons of the filling. Place a single layer in a shallow baking dish. Next make the sauce. In a medium size sauce pan, melt the butter. Blend in the flour and seasonings. Cook, stirring constantly, until bubbly. Add the chicken broth and cream, all at once time, stirring well. Cook over moderate heat, stirring constantly, until thick and smooth. Remove from the heat and add the cheese. Stir until the cheese has melted. Pour the sauce evenly over the cannelloni. Bake in a 3500 Oven for 30 minutes. Garnish with finely chopped parsley and paprika. Makes 15 stuffed noodles.

Serves 4 to 5