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Meaty Spinach Manicotti

Meaty Spinach Manicotti
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
14-16 ServingsPrep: 30 min. Bake: 45 min.

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 bulk Johnsonville® Ground 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

  • 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 13-in. x
© Taste of Home 2013

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Meaty Spinach Manicotti (continued)

Directions (continued)

  • 9-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. Yield: 14-16 servings.
Nutrition Facts: 1 serving (2 each) equals 306 calories, 15 g fat (7 g saturated fat), 90 mg cholesterol, 566 mg sodium, 19 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013