Heat 1 tablespoon of oil in a medium saucepan. Add the large onion and garlic clove, cooking until tender and fragrant.

Add the ground beef and brown thoroughly, breaking it up with a wooden spoon as it cooks.

Stir in the dried oregano, dried basil, and 2 teaspoons of tomato paste. Let cook uncovered for 10-15 minutes.

Mix in the thawed frozen spinach. In a small bowl, combine the egg with 1/4 cup cream, then stir this mixture into the meat. Season with salt and pepper, then set aside to cool.

For the tomato sauce: Heat 1 tablespoon of oil in a pan. Sauté the diced onion and garlic clove until soft, then add the canned tomatoes and 2 tablespoons of tomato paste. Season with salt and pepper and simmer for 10 minutes.

For the béchamel: Infuse the milk with sliced onion and peppercorns by bringing it just to a boil, then letting it stand.

In another pan, melt the butter, add the flour to make a roux, then strain the infused milk into this mixture, whisking constantly until thickened. Finish with 1/2 cup of cream and season with salt and pepper to taste.

Cook the cannelloni tubes according to package directions, then cool them in cold water and drain.

Preheat oven to 350°F (175°C).

Fill each tube with the cooled meat mixture. Spread a few tablespoons of tomato sauce on the bottom of a large baking dish, then arrange your filled tubes side by side.

Pour the béchamel sauce over the top, followed by the remaining tomato sauce. Sprinkle with the grated mozzarella and Parmesan cheese.

Bake for 30-35 minutes until golden and bubbling.