Manicotti Alla Romana

• 1 lb sweet Italian sausage

• 1 Tb extra virgin olive oil

• 4 cloves minced garlic

• 10 oz frozen chopped spinach, thawed and throughly drained

• 17 manicotti shells

• 15 oz ricotta

• 1 t Italian seasoning

• 2 eggs, beaten

• 25 oz jar San Marzano tomato basil pasta sauce

• 2 tb unsalted butter

• 2 tb flour

• 1 Tb chicken bouillon granules

• 1/4 t pepper

• 1 t garlic powder

• 1/4 t Italian seasoning

• 2 c half and half

• 1/4 c fresh chopped parsley

• 1 Tb fresh minced basil

• 1/2 c (2 oz) Parmesan

Preheat oven to 350.

In a large nonstick saucepan saute garlic in 1 Tb oil over medium heat for one minute or until fragrant and then brown italian sausage. Drain grease.

Cook manicotti half the directed package cook time and cool with cold water.

To the sausage and garlic add spinach and ricotta.

When it’s cool add the beaten two eggs. Stir in 1 t of italian seasoning and set aside.

Spread 1/2 of the jar of pasta sauce along the bottom of a 9×13 baker.

Stuff each manicotti shell with meat/ricotta mixture using makeshift pastry bag ie gallon freezer bag with tip cut off.

Place shells in 9×13 baker

Melt butter in a small saucepan over medium heat. Stir in flour and bouillon. Increase to medium high stirring constantly until it begins to bubble. Stir in half and half, garlic powder, pepper, Italian seasoning and bring to boil. Boil 1 minute.

Remove from heat and stir in fresh basil and fresh parsley.

Pour white sauce over stuffed shells.

Pour the second half of pasta sauce over the white sauce.

Cover with foil bake 40 mins.

Uncover and sprinkle with parmesan and bake 10 min more.

Cool 10 min before serving.