Cook manicotti according to package directions; drain. Set aside. (Or don't and increase the sauce measurements. If increasing the sauce measurements you may want to use a roaster or a deeper pan.).
To prepare tomato sauce: In Dutch oven (or large heavy saucepan) add olive oil and 1 cup onions. Cook over medium heat, stirring constantly, until onions are soft (5-8 minutes). Add tomatoes, reserved juice, and all remaining sauce ingredients (tomato paste, basil, sugar, 1/2 t salt, and 1/4 t pepper). Continue cooking, stirring occasionally, until sauce just comes to a boil (2-4 minutes). Cover; reduce heat to low. Continue cooking, stirring occasionally, 35 minutes.
Meanwhile, to prepare filling: in 10-inch skillet add sausage, 1/4 cup onion and garlic. Cook over medium heat, stirring constantly, until sausage is browned (10-12 minutes). Drain off fat. Add spinach. Continue cooking, stirring occasionally, until spinach is soft (2-3 minutes). Place sausage mixture in large bowl. Cool 10 minutes. Stir in 1/3 cup Parmesan, eggs, oregano, and 1/4 t pepper. Set aside.
To prepare bechamel sauce: in 2-quart saucepan, melt butter over medium heat. Stir in flour until smooth and bubbly (1 minute). Add milk, whipping cream, and pepper. Continue cooking, stirring occasionally, until sauce thickens (5-8 minutes).
Heat oven to 375. Divide filling between manicotti tubes using a small spoon to fill each tube with about 2 T of filling (I use my clean hands-think stuffing a roll of coins). Place 1/4 cup tomato sauce on bottom of 13x9x2-inch baking pan (more if you don't boil the noodles and in a deeper pan). Place filled tubes on top of tomato sauce. Pour bechamel sauce over tubes. Top with remaining tomato sauce. Sprinkle with 1/4 cup Parmesan cheese. Bake for 45 to 50 minutes or until bubbly and cheese is melted.
**This is a great OAMC recipe. Before cooking/prep day, I would prepare the tomato sauce and sausage/spinach filling mixture and chill (I would prepare the tomato sauce anyway to serve as a pasta sauce-I could literally drink the stuff!). Make the bechamel sauce the day of your big session. Fill the tubes and prep the pans. Cook 45 minutes (Covered!), wrap in foil and freeze. On eating day, cook at 375 until tubes are al dente (they probably already will be) and bubbly and cheese is melted. I would keep it covered for most of the cooking time. This is a very very rich recipe, so I would serve with a salad of bitter greens tossed in a sharp vinaigrette. It says it serves 8, but, as I said, the sauces are so rich that I can't really eat more than one tube, so I would say it serves 14.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	291.46 Kcal (1220 kJ)
Calories from fat	206.96 Kcal
		% Daily Value*
Total Fat	23g	35%
Cholesterol	85.31mg	28%
Sodium	570.64mg	24%
Potassium	341.42mg	7%
Total Carbs	7.68g	3%
Sugars	2.58g	10%
Dietary Fiber	1.47g	6%
Protein	14.43g	29%
Vitamin C	4.3mg	7%
Vitamin A	0.3mg	10%
Iron	1.7mg	10%
Calcium	165.8mg	17%

Amount Per 100 g
Calories	204.02 Kcal (854 kJ)
Calories from fat	144.87 Kcal
		% Daily Value*
Total Fat	16.1g	35%
Cholesterol	59.72mg	28%
Sodium	399.43mg	24%
Potassium	238.99mg	7%
Total Carbs	5.38g	3%
Sugars	1.81g	10%
Dietary Fiber	1.03g	6%
Protein	10.1g	29%
Vitamin C	3mg	7%
Vitamin A	0.2mg	10%
Iron	1.2mg	10%
Calcium	116.1mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
sweet

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