(10-ounce) package frozen spinach, thawed and squeezed dry
6
tablespoons butter, divided
1
pound BOB EVANS® Original Recipe or Italian Roll Sausage
9
tablespoons grated Parmesan cheese, divided
1
cup plus 2 tablespoons milk, divided
2
eggs, lightly beaten
1/2
teaspoon dried oregano leaves
4
tablespoons all-purpose flour
1
cup whipping cream
Salt and black pepper to taste
1
(26- to 28-ounce) jar tomato-based spaghetti sauce
2
tablespoons butter, cut in small pieces
Place manicotti shells in salted boiling water and cook until tender. Drain and set aside to cool. Heat oil in large skillet. Add onion and garlic; cook over low heat until tender. Add spinach; cook until liquid has evaporated. Transfer mixture to medium bowl. Add 2 tablespoons butter to same skillet; crumble sausage into skillet and cook until lightly browned. Stir sausage into spinach mixture. Add 5 tablespoons cheese, 2 tablespoons milk, eggs and oregano; mix well. Transfer mixture to pastry bag and pipe into manicotti shells.
To prepare sauce, melt remaining 4 tablespoons butter in medium saucepan. Stir in flour, a little at a time, mixing well. Add remaining 1 cup milk and cream all at once, whisking constantly until flour is incorporated. Bring to a boil over high heat. Reduce heat to low; cook and stir 2 to 3 minutes until sauce is thick enough to coat wires of whisk. Remove from heat and season with salt and pepper.
Preheat oven to 375°F. Pour just enough spaghetti sauce on bottom of 13×9-inch glass baking dish to coat surface. Arrange stuffed manicotti over sauce in single layer. Pour cream sauce over manicotti; top with the remaining spaghetti sauce and remaining 4 tablespoons cheese. Dot with 2 tablespoons cut-up butter. Bake 20 minutes or until sauce is bubbling. Place dish under hot broiler and cook just until top is browned. Serve immediately.
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