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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 14 |
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This hearty stuffed pasta dish will feed a crowd. Tangy tomato sauce tops manicotti that's filled with a mouthwatering blend of Italian sausage, chicken, spinach and mozzarella cheese. Be prepared to share the recipe!Pat Schroeder, Elkhorn, Wisconsin Ingredients:
2 packages (8 ounces each) manicotti shells |
1/4 cup butter, cubed |
1/4 cup all-purpose flour |
2-1/2 cups 2% milk |
3/4 cup grated parmesan cheese |
1 pound johnsonville® mild ground italian sausage |
4 cups cubed cooked chicken or turkey |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
2 eggs, lightly beaten |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
2 jars (24 ounces each) spaghetti sauce |
1/4 cup minced fresh parsley |
Directions:
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 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.
3. Spread 1/2 cup spaghetti sauce in each of two ungreased 13-in. x 9-in. 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° for 45-50 minutes or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley. Yield: 14-16 servings.
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