Manicotti stuffed with Italian sausage, chicken, spinach and mozzarella cheese, and baked in a dual tomato and Alfredo sauce.
-By Carrie (Strommen) Lennie
2 packages 8-oz manicotti shells
¼ cup butter, cubed
¼ cup all-purpose flour
2 ½ cups milk
¾ cup grated Parmesan cheese
1 lb bulk Italian sausage
4 cups cubed cooked chicken
2 packages 10-oz frozen chopped spinach, thawed and squeezed dry
2 eggs, beaten
1 cup (4 oz) shredded part-skim mozzarella cheese
2 26.5-oz cans spaghetti sauce
¼ cup minced fresh parsley
- Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour 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 ¾ cup white sauce. Stuff into manicotti shells.
- Spread ½ cup spaghetti sauce each in two ungreased 13x9x2-inch 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 degrees for 45-50 minutes. Sprinkle with parsley. Yields 14-16 servings.