Meaty Manicotti

My mother-in-law gave me this recipe and she recommends using jumbo shells instead of using the manicotti shells because she thinks they're easier. I prefer the manicotti shells because I know it is easier to stuff manicotti than shells. You just have to know how to do it! This recipe originally came from "Taste of Home" and they recommend pre-cooking the pasta (whether you use shells or manicotti). I don't bother to pre-cook them, and this recipe cooks up wonderfully anyway! I like the fact that it doesn't call for cottage cheese or ricotta cheese as I don't always have them on hand, but I usually have some cream cheese!

• Ready In: 1 hr 20 mins
• Serves: 7
• Yields: 14 manicotti

Ingredients

• 14  manicotti, uncooked
• 1  lb bulk Italian sausage
• 1⁄2 lb ground beef
• 2  garlic cloves, minced
• 2  cups mozzarella cheese, shredded
• 1 (3 ounce) package cream cheese, cubed
• 1⁄4 teaspoon salt (optional)
• 4  cups  meatless spaghetti sauce
• 1⁄4 cup parmesan cheese, grated

Directions

1. In large skillet cook the sausage, beef, and garlic over medium heat until meat is no longer pink; drain. Remove from heat, and cool for 10 minutes.
2. Stir the mozzarella, cream cheese and salt into the meat mixture.
3. Spread 2 cups spaghetti sauce in bottom of a greased 9-in. by 13-in. baking dish. Stuff each shell with about 1/4 cup of meat mixture; arrange over sauce. If you have any filling left, just sprinkle over the top of the shells.
4. Pour remaining sauce over top and sprinkle Parmesan cheese over the sauce.
5. Cover with foil and bake at 350 degrees (F) for 40-50 minutes. Uncover and bake 5-10 minutes longer or until bubbly.