 Stuffed Pasta Shells
Makes 4 servings
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Ingredients
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8
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large uncooked manicotti shells
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2
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tablespoons olive oil
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1/4
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cup chopped onion
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1
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teaspoon minced garlic
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1
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(10-ounce) package frozen spinach, thawed and squeezed dry
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6
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tablespoons butter, divided
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1
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pound BOB EVANS® Original Recipe or Italian Roll Sausage
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9
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tablespoons grated Parmesan cheese, divided
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1
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cup plus 2 tablespoons milk, divided
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2
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eggs, lightly beaten
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1/2
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teaspoon dried oregano leaves
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4
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tablespoons all-purpose flour
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1
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cup whipping cream
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Salt and black pepper to taste
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1
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(26- to 28-ounce) jar tomato-based spaghetti sauce
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2
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tablespoons butter, cut in small pieces
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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.
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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.
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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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© Bob Evans®
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Printed
from fbnr.com
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