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
Meaty Spinach Manicotti
Meaty Spinach Manicotti
Prep Time
30 min
Cook Time
45 min
Yield
16 servings
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 Italian sausage
- 4 cups cubed cooked chicken or turkey
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 2 large eggs, lightly beaten
- 1 cup 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 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.
Nutrition Facts
2 each: 306 calories, 15g fat (7g saturated fat), 90mg cholesterol, 566mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 22g protein.
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