Meaty Cheesy Manicotti

An 8-ounce package of manicotti shells has 14 shells; a couple may break, so we count on using 12 shells in this recipe.

Ingredients:

• 1 (8-ounce) package uncooked manicotti shells
• 1/2 pound hot Italian sausage
• 1/2 pound ground round
• 1 medium onion, chopped
• 1/2 cup dry white wine
• 2 cups whipping cream
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained
• 2 cups (8 ounces) shredded mozzarella cheese
• 3/4 cup shredded Parmesan cheese

Directions:

1. Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
2. Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
3. Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.
4. 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.
5. Bake, covered, at 350° 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.

Source: Traci Meador, Hermitage, Tennessee, Southern Living
FEBRUARY 2005