3 Tbsp corn starch
1 pkg (10 oz) frozen chopped spinach thawed, well drained
1-1/2 tsp salt - divided
3 cups milk
1/4 cup mazola margarine
1/3 cup grated Parmesan cheese
1-1/2 cups (6 oz) shredded Swiss cheese
1/8 tsp pepper
4 oz sweet Italian sausage, 6 oz (about 16) crumbled
1/4 cup chopped onion
2 cups coarsely chopped cooked chicken
6 oz (about 16) Mueller's jumbo shells, cooked, drained
In 2-quart saucepan, stir together corn starch and 1 teaspoon salt. Gradually stir in milk until smooth. Add margarine. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove 1 cup sauce; set aside. Stir Swiss cheese into remaining sauce until melted. In small skillet, stirring frequently, cook sausage and onion 5 to 6 minutes or until sausage is no longer pink. Stir together sausage mixture, chicken, spinach, reserved 1 cup sauce, Parmesan cheese, remaining salt and pepper. Spoon about 2 tablespoonful into each shell. Place in 11x7x2-inch baking dish. Spoon cheese sauce over shells. Bake In 350°F oven 20 to 25 minutes or until heated through.
Makes 4 servings.
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