Bob Evans Farms, Inc. owns and operates more than 520 full-service, family restaurants in 22 states, mainly in the east north central, mid-Atlantic, and southern regions of the United States. Most of these operate under the Bob Evans Restaurant banner. About 83 percent of the company's revenues are generated by its restaurant operations. The remaining sales come from Bob Evans's food products operations. The company produces and distributes fresh, smoked, and fully cooked pork sausage and ham products under the Bob Evans, Owens Country Sausage, and Country Creek Farm brands, as well as a variety of other complementary food items sold in the refrigerated and frozen sections of grocery stores. The company's food products are distributed through more than 15,000 grocery stores in 30 states.
Stuffed Pasta Shells
STUFFED PASTA SHELLS
Bob Evans Recipe
Makes 4 servings
1 pound Bob Evans Original or Italian Sausage Roll
1 (8 oz) box manicotti shells, about 14
1/4 cup onion, chopped
1/4 teaspoon garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano leaves
1 (16 oz) jar Alfredo sauce, divided
1 (28 oz) jar tomato based spaghetti sauce
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 1/4 cup Alfredo sauce. Spoon into manicotti shells. Preheat oven to 375 degrees. Pour just enough spaghetti sauce on bottom of 9 x 13 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.