14 uncooked manicotti shells

l lb. bulk Italian Sausage

¾ lb. ground beef

2 garlic cloves minced

2 cups (8oz) shredded part-skim mozzarella cheese

l pkg. (3oz) cream cheese cubed

¼ t. salt

4 cups meatless spaghetti sauce (divided)

¼ cup grated parmesan cheese


Cook manicotti shells.  Meanwhile – in a large skillet, cook sausage, beef, garlic until no longer pink.  Drain. And cool for 10 minutes.


Drain shells and rinse with cold water.

Stir the mozzarella, cream cheese and salt into meat mixture.


Spread two (2) cups spaghetti sauce into a greased 13 in. x 9 in. x 2 in. dish.


Stuff each shell with about ¼ cup meat mixture...arrange over sauce.  Pour

Remaining sauce over top and sprinkle with parmesan cheese.


Cover and bake at 350 degrees for 40 minutes.  Uncover and bake for another 5 to 10 minutes until bubbly and heated through.



Courtesy of Joyce Flanagan of Suzanne Cook and Company