Special Manicotti

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1/2 lb italian sausage
• 1 lb ground chuck
• 2 medium onions, chopped
• 5 garlic cloves, minced
• 2 (15 ounce) cans tomato sauce
• 1 (16 ounce) can tomatoes, chopped and undrained
• 1 (12 ounce) can tomato paste
• 1 1/2 teaspoons dried oregano leaves
• 1 1/4 teaspoons dried basil leaves
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary leaves
• 1/4 teaspoon dried marjoram
• 1/8 teaspoon ground cayenne pepper
• 16 manicotti
• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese with chives, softened
• 4 garlic cloves, crushed
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano leaves
• 1 (16 ounce) carton ricotta cheese
• 4 cups mozzarella cheese, shredded (1 pound)
• 1/2 cup parmesan cheese, grated

Recipe

• 1 remove italian sausage from casing and crumble well in dutch oven.
• 2 add ground beef, onions and garlic to sausage and cook over medium heat until browned, stirring to crumble meat.
• 3 remove from fire and drain well.
• 4 add tomato sauce to dutch oven and the next 11 ingredients.
• 5 over medium heat bring to a boil then cover, reduce heat and simmer for 2 1/2 hours, stirring occasionally.
• 6 cook manicotti shells in salted boiling water according to package directions.
• 7 drain on paper towels.
• 8 combine cream cheeses and the next 7 ingredients in a large bowl or mixer.
• 9 stuff mixture into shells.
• 10 spoon half the sauce into a lightly greased 14x12 inch baking pan or 2 lightly greased 2 1/2 quart shallow casserole dishes.
• 11 place stuffed shells over sauce.
• 12 spoon remaining sauce over shells.
• 13 bake at 350 degrees for 30-40 minutes or until heated.
• 14 let stand 5 minutes before serving.