1 pkg. stuff shells
1/2 lb. Italian sausage (out of casing, broken apart)
1/2 c. chopped onion
4 oz. can mushrooms, drained
1 lb. chopped, cooked chicken, dark meat
2 egg yolks
9 oz. frozen spinach, thawed, drained & chopped
1/2 c. shredded Mozzarella
1/2 c. freshly grated Parmesan
16 oz. spaghetti sauce

Cook shells according to directions. Drain, place in cold water. Brown sausage, onion and mushrooms. Drain on paper towel. In a large bowl, combine sausage mixture, chicken, egg yolks, spinach, Mozzarella, and 1/2 cup Parmesan cheese. Mix well.

Fill shells. Pour 1/2 spaghetti sauce into baking dish, place shells tightly side by side.

To make white sauce: In small saucepan, melt 2 tablespoons butter. Stir in 2 tablespoons of flour until smooth. Gradually stir in 1 1/2 cups whipping cream. Cook until it thickens slightly. Stir in 1/3 cup Parmesan cheese, dash of garlic powder and dash of nutmeg. Blend well. spoon white sauce over shells. Spoon remaining spaghetti sauce over white sauce. Bake at 350 degrees for 30 to 40 minutes. NOTE: Can be frozen before baking for future use.