2 (8 oz.) pkg. manicotti shells
1/4 c. butter
1/4 c. all-purpose flour
2 1/2 c. milk
3/4 c. grated Parmesan cheese
1 lb. bulk Italian sausage
4 c. diced cooked chicken or turkey
2 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
2 eggs, beaten
1 c. (4 oz.) shredded Mozzarella cheese
2 (26 1/2 oz.) cans spaghetti sauce
1/4 c. minced fresh parsley

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 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 manicotti shells. Spread 1/2 cup spaghetti sauce each into two ungreased 13 x 9 x 2-inch baking pans. 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°F for 45 to 60 minutes. Sprinkle with parsley.

Yield: 14 to 16 servings.