Ingredients
2 packages (8 ounces each) manicotti shells1/4 cup butter, cubed1/4 cup all-purpose flour2-1/2 cups 2% milk3/4 cup grated Parmesan cheese1 pound bulk Italian sausage4 cups cubed cooked chicken or turkey2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry2 large eggs, lightly beaten1 cup shredded part-skim mozzarella cheese2 jars (24 ounces each) spaghetti sauce1/4 cup minced fresh parsley
Preparation
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 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 each of two ungreased 13x9-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 or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley.
