Manicotti Alla Romana

This is a very decadent and amazingly delicious Italian dish. It is time consuming, I would give yourself one hours prep time plus one hours cook time. Absolutely worth it though. Would be perfect for a special occasion or valentines day to please your significant other.  Makes 14 shells.

Ingredients:

• 2 tablespoons olive oil
• 6 cloves garlic, finely chopped
• 1 pound Italian sausage
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (12 ounce) package manicotti shells
• 2 cups ricotta cheese
• 1 t Italian seasoning 
• 2 eggs, beaten
• 1 jar spaghetti sauce (I use 7 herb tomato Ragu)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 tablespoon chicken bouillon granules or you can substitute for 1/2 t salt
• 1/4 t pepper
• 1 t garlic powder
• 1/4 t Italian seasoning
• 2 cups half-and-half
• 1/4 cup chopped fresh parsley
• 1/4 t basil
• 1/2 cup grated Parmesan cheese

Heat oil in a large skillet over medium heat. Saute garlic for 1 minute and stir in ground sausage. Cook until well browned. Drain grease and set aside to cool. 

Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and boil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.

To the ground sausage mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Stir in 1 t Italian seasoning and set aside.

Spread 1/2 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; (I put stuffing in gallon bag and cut tip off like a pastry bag and fill shells, if you do this, only use half of ricotta meat mixture at a time then fill bag again) place shells in prepared dish. 

Preheat oven to 350 degrees F 

Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half, garlic powder, pepper, 1/2 t italian seasoning and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Taste test and ensure the garlic, pepoer, and salt amount is correct. 

Pour the sauce evenly over the stuffed shells.

Carefully pour spaghetti sauce over the white sauce, trying to layer the sauces without mixing. Sprinkle basil on top of the spaghetti sauce.

Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more. Let cool out of oven for 10 minutes before eating