12 manicotti shells
1/2 c. dairy sour cream
3/4 c. chopped onion
2 pkg. (10 g. each) frozen chopped spinach, thawed & well drained
2 c. shredded mozzarella cheese
1/8 tsp. pepper
2 tbsp. butter
1 c. regular milk
1 egg slightly beaten
1/4 c. butter
1 1/2 tsp. chicken bouillon OR McKay's chicken seasoning
1/4 c. flour
1 c. Half & Half
1 1/2 c. grated Parmesan cheese

Preheat oven to 350 degrees. Cook manicotti shells according to package directions. Cool in large bowl of cold water; set aside. Saute onions in 2 tablespoons butter until tender. Combine spinach, onion, mozzarella cheese, sour cream and egg; set aside. Melt 1/4 cup butter in a saucepan, stir in flour, chicken bouillon and pepper. Stir in milk and Half & Half. Bring to a boil, stirring constantly. Boil and stir one minute.

Remove manicotti shells from water. Pat dry with paper towels. Stuff spinach mixture into the manicotti shells. Spread a small amount of sauce on bottom of a buttered 2-quart or 13 x 9 rectangular baking dish. Place rolls in dish. Spoon remaining sauce over roll-ups. Sprinkle with Parmesan cheese. Bake for 30 to 35 minutes or until hot and bubbly.