Spinach and Meat Manicotti

Ingredients

2 packages (8 ounce each) manicotti shells 1/4 cup Hiland Butter 1/4 cup all-purpose flour 2-1/2 cups Hiland 2% Milk 3/4 cup grated Parmesan cheese 1 pound bulk Italian sausage 4 cups diced cooked chicken or turkey 2 packages (10-oz. each) frozen chopped spinach, thawed and squeezed dry 2 eggs, beaten 1 cup Hiland shredded Mozzarella cheese 2 cans (26-1/2-oz. each) spaghetti sauce 1/4 cup minced fresh parsley

Preparation

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. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. In a skillet, cook the sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into the manicotti shells. Spread 1/2 cup spaghetti sauce each into two greased 13-in. x 9-in. x 2-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 degrees for 45-50 minutes. Sprinkle with parsley. Makes 14-16 servings.