Double-Up Manicotti

Two sauces, two meats and two veggies make this manicotti double good.
This recipe is adapted from a Pillsbury Winter Fun 1987 cookbook.

Ingredients

8 ounces uncooked manicotti shells
1/2 pound Italian sausage
1/2 cup chopped onion
1/2 cup chopped mushrooms
1 1/2 cups chopped cooked chicken breast
2 egg yolks
9 ounce package frozen chopped spinach, thawed, cooked and squeezed to drain
1 cup shredded  mozzarella cheese
1/2  + 1/3 cup grated Parmesan cheese
16 ounce jar red spaghetti sauce
2 Tablespoons butter
2 Tablespoons flour
1 1/2 cups whipping cream
Dash garlic powder
Dash nutmeg

Instructions

Cook manicotti shells according to package instructions.
Heat oven to 350 degrees. In skillet, brown sausage, onion and mushrooms, breaking up sausage into small pieces. Remove from skillet and drain on paper towels.
In large bowl, combine sausage mixture, chicken, egg yolks, spinach, mozzarella cheese and 1/2 cup Parmesan cheese. Mix well. If a more evenly and finely chopped filling is desired, place mixture in food processor and pulse to desired texture.
Drain manicotti and fill each shell with the sausage mixture.
Pour half of the spaghetti sauce into a 9x13 inch pan. Place filled shells on top of sauce, side by side.
In saucepan, melt butter. Stir in flour and cook until smooth. Gradually add whipped cream and cook, stirring, until slightly thickened. Stir in 1/3 cup Parmesan cheese, garlic powder and nutmeg. Blend well. Pour white sauce over manicotti in baking dish. Pour remaining spaghetti sauce down the  middle of the pan.
Bake for 35 - 40 minutes.