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
one 15 ounce carton Ricotta cheese
3 cups of shredded Mozzarella cheese
1 egg
1 teaspoon of 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 cup of onion chopped
1 large garlic, minced
two six ounce cans of tomato paste
2 cups of water
1 tablespoon of basil, crushed
1/2 teaspoon of salt
Dash of pepper

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