Meaty Cheese Manicotti

Ingredients

• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano, drained canned
• 0.5 cup wine dry white
• 0.5 pound ground round 
• 0.5 pound ground sausage italian hot
• 1 teaspoon seasoning dried italian
• 1 medium onion chopped
• 0.8 cup parmesan shredded
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 8 ounce shells uncooked
• 8 ounces mozzarella cheese shredded
• 2 cups whipping cream 

Equipment

• frying pan
• oven
• wire rack
• baking pan

Directions

1. Cook pasta according to package directions; rinse in cold water.
2. Drain.
3. Place in a single layer on a wire rack; set aside.
4. 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.
5. Drain and set aside.
6. Add wine to skillet, stirring to loosen browned bits; bring to a boil.
7. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened.
8. Remove from heat; cover and set aside.
9. 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.
10. Bake, covered, at 350 for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese.
11. 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.