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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (8-ounce) package manicotti shells |
1/2 pound hot italian sausage |
1/2 pound ground round |
1 large egg |
1/3 cup milk |
2 white bread slices, cubed |
2 cups (8 ounces) shredded mozzarella cheese |
1 (16-ounce) container small-curd cottage cheese |
1 tablespoon dried italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
2 (16-ounce) jars spaghetti sauce with mushrooms, divided |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions; rinse with cold water. Drain.
2. Remove casings from sausage, and discard. Cook sausage and beef in a large skillet, stirring until meat crumbles and is no longer pink. Drain.
3. 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.
4. 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.
5. Note: Casserole may be assembled and frozen up to 1 month. Thawed in refridgerator overnight; baked, covered, at 350º for 40 minutes or until heated.
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