Meaty Spinach Manicotti

By: Susan Proctor

A Recipe Cards from Tast of Home

Church Supper

2 packages (8 ounces each) manicotti shells

1/4 cup butter, cubed

1/4 cup all-purpose flour

2-1/2 cups milk

3/4 cup grated Parmesan cheese

1 pound bulk Italian sausage

4 cups cubed cooked chicken or turkey

2 packages (10 ounces each) frozen

chopped spinach, thawed and squeezed dry

2 eggs, beaten

1 cup (4 ounces) shredded part-skim

mozzarella cheese

2 Cans (26-1/2 ounces each)

spaghetti sauce

1/4 cup minced fresh parsley

Cook manicotti according to package directions. Meanwhile, melt butter in saucepan. Stir in the flor until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside.

In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells.

Spread 1/2 cup spaghetti sauce in two ungreased 13-in. x 9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top.

Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake uncovered, at 350' for 45-50 minutes. Sprinkle with parsley.

Yield: 14-16 servings