Shelly's Recipe

MEATY STUFFED MANICOTTI*

Category: Pasta - Baked

1 (8 oz) package manicotti shells
1/2 lbs hot Italian sausage
1/2 lbs ground round
1 large egg
1/3 cup milk
2 white bread slices, cubed
2 cups (8 ounces) shredded mozzarella cheese
1 (16 oz) container small-curd cottage cheese
1 tbsp dried Italian seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
2 (16 oz) jars spaghetti sauce with mushrooms, divided
1/4 cup shredded Parmesan cheese

Cook pasta according to package directions; rinse with cold water. Drain. Remove casings from sausage, and discard. Cook sausage and beef in a large skillet, stirring until meat crumbles and is no longer pink. Drain.

Stir together egg and milk in a large bowl; add bread. Stir in sausage mixture, mozzarella cheese, and next 5 ingredients. Spoon into manicotti shells, and arrange in a lightly greased 13- x 9-inch baking dish. Pour 1 1/2 jars spaghetti sauce over shells. Bake, covered, at 350 for 30 minutes. Uncover and pour remaining 1/2 jar spaghetti sauce over shells; sprinkle with Parmesan. Bake, uncovered, 10 more minutes. Serves 6-8

Note: Casserole may be assembled and frozen up to 1 month. Thawed in refrigerator overnight; baked, covered, at 350 for 40 minutes or until heated.