Saucy Cannelloni

Filling:
½ lb. Italian sausage
½ c. chopped onion
1 4oz. can sliced mushrooms ( I use fresh)
1 ½ c. finely chopped, cooked chicken
2 egg yolks
1 15 oz. jar spaghetti sauce
1 9 oz. pkg. frozen chopped spinach, (thawed and squeezed dry)
1 c. mozzarella cheese
½ c. parmesan cheese

White Sauce:
2 T. butter
2 T. flour
1 ½ c. heavy whipping cream or half & half
1/3 c. parmesan cheese
Dash garlic powder
Dash nutmeg

Manicotti shells

Instructions:
Cook manicotti shells according to package directions. Drain and cool slightly.
Heat oven to 350. In a large skillet, brown sausage, onion & mushrooms. Drain.
In large bowl, combine sausage mixture, chicken, egg, spinach, mozzarella, & ½ cup parmesan cheese. Fill manicotti shells with mixture. Pour half of spaghetti sauce into a 9x13 pan. Put manicotti in pan.

For white sauce: Melt butter, stir in flour then gradually stir in cream. Cook until slightly thickened. Stir in 1/3 c. parmesan cheese, garlic and nutmeg. Pour white sauce over manicotti. Pour remaining spaghetti sauce in thin strips down the center of each shell.

Bake for 35-40 minutes or until hot and bubbly.