2 T olive oil
½ cup chopped onion
6 clove garlic, finely chopped
1 lb ground pork Italian sausage
1 T salt, or to taste
1 (10 oz) pkg frozen chopped
spinach, thawed and drained
1 (12 oz) pkg manicotti shells
¼ cup chopped fresh parley
1 T chopped fresh basil
2 cups ricotta cheese
2 eggs beaten
3 cups spaghetti sauce, divided
2 T butter
2 T all-purpose flour
2 T better than bouillon chicken paste (or 2 chicken bouillon cubes)
2 cups half-and-half
½ cup grated Parmesan cheese

Heat oil in a large skillet over medium heat. Sauté onions until translucent. Sauté garlic for 1 minute and stir in sausage. Cook and crumble until well browned.
To the meat mixture add the cooked, drained spinach and ricotta cheese. When the mixture is cooked, add the beaten eggs. Spread ¼ cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Carefully stuff each manicotti shell with the meat and cheese mixture; place shells in prepared dish. Cook spinach according to package directions. *make sure to drain!

Preheat oven to 350*. Prepare the white sauce by melting the butter in a small sauce pan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half-and-half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley.

Stir the basil into the remaining spaghetti sauce. Carefully ladle spaghetti sauce over the shells. Then ladle the white sauce evenly over the stuffed shells.
Cover and bake for 40 minutes. Remove from over, uncover and sprinkle with Parmesan cheese. Bake uncovered for 10 minutes more.

Serve with yummy crusty bread and a green Italian salad.

Submitted by Katie Dudley

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