Heat oil in a large skillet over medium heat. Sauté onions, garlic, ground sausage, and beef until meat is well browned and crumbled. Prepare Manicotti shells as per package directions except cut the cook time in half. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking. To the ground pork/beef mixture add the spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4-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; place shells in prepared dish. Preheat oven to 350 degrees. 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 and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Ready in 2 hours 1 hour prep