stuffed pasta shells

Prep time: 25 minutes
Cook time: 20 minutes

1 box (8 ounces) manicotti shells, about 14
1 pound Bob Evans Original or Italian Sausage Roll
¼ cup chopped onions
1 teaspoon minced garlic
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
½ cup grated Parmesan cheese
½ teaspoon dried oregano leaves
1 jar (16 ounces) alfredo sauce, divided
1 jar (26 to 28 ounces) tomato-based spaghetti sauce
2 cups (8 ounces) grated Mozzarella cheese

Cook manicotti according to package directions. Drain and set aside to cool. In medium skillet over medium heat cook sausage, onion and garlic until sausage is browned. Stir in spinach, Parmesan cheese, oregano and ¼ cup Alfredo sauce. Spoon into manicotti shells.

Preheat oven to 375 degrees. Pour just enough spaghetti sauce on bottom of 13-inch x 9-inch pan to coat surface. Arrange stuffed manicotti over sauce in single layer. Pour remaining alfredo sauce over manicotti; top with remaining spaghetti sauce. Sprinkle with Mozzarella cheese. Bake 20 minutes or until heated through and sauce is bubbling. If desired, place under broiler to brown cheese.

Makes 4 servings.

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