Stuffed Manicotti

1/2 pound of bulk pork sausage
1/2 pound of lean hamburger
2 (15 oz.) cans Hunt's tomato sauce, Italian
1 (6 oz.) Hunt's tomato paste
1/4 c. water
1/2 tbsp. packed light brown sugar
1 (15 oz.) carton Ricotta cheese
3 c. shredded Mozzarella cheese
1 egg
1 tsp. parsley flakes
12 manicotti noodles, cooked, rinsed & drained
Grated Parmesan cheese

In large saucepan, brown sausage and hamburger; drain. Remove half meat mixture; set aside. Stir tomato sauce, paste, water and brown sugar into sausage; simmer 15 minutes. In medium bowl, combine remaining sausage, Ricotta, 2 cups Mozzarella, egg and parsley. In 13x9x2 inch baking dish, pour 1/3 spaghetti sauce mixture. Stuff manicotti noodles with Ricotta mixture and place on top of the sauce. Pour remaining sauce over filled noodles, top with remaining Mozzarella and sprinkle with Parmesan. Bake uncovered at 350ºF.for 20 minutes. Makes 6-8 servings. 

Stuffed Manicotti

1 pound of  ground beef
1/2 c. onion chopped
1 lg. garlic, minced
2 (6 oz.) cans tomato paste
2 c. water
1 tbsp. basil, crushed
1/2 tsp. salt
Dash of pepper

CHEESE FILLING;
1 1/2 pound of  Ricotta (or cottage cheese, drained)
2/3 c. Romano or Parmesan cheese
2 eggs, slightly beaten
1/4 c. snipped parsley
1/2 tsp. salt
Dash of pepper
8 manicotti shells
1/2 c. Parmesan or Romano cheese

While sauce simmers for 30 minutes combine Ricotta, Romano, eggs, parsley, salt and pepper. Cook pasta shells in boiling water until tender, drain. Rinse shells in cold water. Stuff manicotti with cheese filling. Use small spoon or cut shells lengthwise with scissors, open to fill. Pour 1/2 meat sauce mixture into 12 x 7 1/2 x 2 inch baking dish. Arrange manicotti in a row. Top with remaining sauce. Sprinkle cheese as garnish. Bake at 350ºF. for 30 to 35 minutes.