Meaty Spinach Manicotti

15 Oct

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


  1. 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.
  2. 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.
  3. Spread ½ cup spaghetti sauce each in two ungreased 13x9x2-inch baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top.
  4. 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.
Leave a comment

Posted by on October 15, 2011 in Main Dishes


Leave a comment

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: