1 (14 1/2 ounce) cans
diced tomatoes with basil oregano and garlic, drained
shredded mozzarella cheese
shredded parmesan cheese
Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
Remove casings from sausage, and discard. Cook sausage, ground chicken, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next three ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat, cover and set aside.
Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13 x 9 inch baking dish.
Bake covered at 350 degrees for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with parmesan cheese. Bake, uncovered, at 350 for 10 more minutes. Broil 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.