Meaty Manicotti

Meaty Manicotti

Giorgio Celmo

Ingredients:

1 pound Italian sweet sausage

1 pound ground beef

1 medium onion chopped

2-16 ounce cans tomato puree

1-6 ounce can tomato paste

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon basil

1/2 teaspoon salt

1 Package Manicotti shells about 16 shells

4 cups ricotta cheese

1-8 ounce package mozzarella cheese diced

2 tablespoons chopped parsley

Grated parmesan cheese

Directions:

1.  In a five quart Dutch oven over medium heat, and 1/4 cup water, cook sausage on covered; brown well; drain on paper towels.

2.  Spoon fat from Dutch oven; and over medium heat, brown ground beef and onion well; stir in tomato puri, tomato paste, sugar, pepper, 1 teaspoon basil, 1 teaspoon salt and, in 1 cup of water you; simmer covered 45 minutes.

3.  Cut sausage into bite-size pieces and; add to pot cook 15 minutes stirring

occasionally.  Meanwhile cook Manicotti in boiling salted water for approximately 5 to 6 minutes.  You want the manicotti to soften but not fully cooked.  Grease a cookie sheet and place looked Manicotti on the cookie sheet.  Preheat oven to 375.

4.  In a large bowl combine ricotta and mozzarella cheeses, parsley, ¼ teaspoon basil, and 1/2 teaspoon salt, stuff mixture into shells.

5. Spoon half of the meat sauce into one 13 inch by 9 inch baking dish.  Placed half of the shells over sauce in one layer.  Spoon remaining sauce except ¼ cup over shells ; top with remaining shell in one layer.  Spoon reserved meat sauce over top.  Sprinkle with parmesan.  Bake 30 minutes.