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 Permesan 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 beateb
1 cup (4 ounces) shredded part-skim Mozzarella cheese
2 jars (26 ounces each) spaghetti sauce
1/4 cup minced fresh parsley
1 . Cook manicotti according to package directions . Meanwhile , melt butter in a saucepan . Stir in flour until smooth . Gradually add milk . Bring to a boil ; cook and stir for 2 minutes or until thickened . Add Parmesan cheese ; stir until melted and set aside . Drain manicotti and set aside .
3. In a large skillet , cook the saausage 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 .
4 . Spread 1/2 cup spaghetti sauce in each of 2 ungreased 13-inch x 9-inch x 2-inch baking dishes . Top with manicotti . Pour remaining spaghetti sauce over the tiop .
5 . Reheat remaining white sauce , stirring constantly . Pour over spaghetti sauce . Bake , uncovered at 350* for 45 to 50 minutes . Sprinkle with parsley .
This hearty , stuff pasta dish feeds a crowd . Tangy tomato sauce tips manicotti that's filled with a mouth watering blend of Italian sausage , chicken , spinach and mozzaerlla cheese .
