Meaty Stuffed Manicotti

Ingredients

• 16 ounce small-curd cottage cheese 
• 1 large eggs 
• 0.5 teaspoon garlic powder 
• 0.5 pound ground round 
• 0.5 pound sausage italian hot
• 1 tablespoon penzey's southwest seasoning dried italian
• 0.3 cup milk 
• 0.3 cup parmesan cheese shredded
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 8 ounce manicotti shells 
• 8 ounces mozzarella cheese shredded
• 32 ounce spaghetti sauce with mushrooms, divided
• 2 slices bread white cubed

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Cook pasta according to package directions; rinse with cold water.
2. Drain.
3. Remove casings from sausage, and discard. Cook sausage and beef in a large skillet, stirring until meat crumbles and is no longer pink.
4. Drain.
5. Stir together egg and milk in a large bowl; add bread. Stir in sausage mixture, mozzarella cheese, and next 5 ingredients. Spoon into manicotti shells, and arrange in a lightly greased 13- x 9-inch baking dish.
6. Pour 1 1/2 jars spaghetti sauce over shells.
7. Bake, covered, at 350 for 30 minutes. Uncover and pour remaining 1/2 jar spaghetti sauce over shells; sprinkle with Parmesan.
8. Bake, uncovered, 10 more minutes.
9. Note: Casserole may be assembled and frozen up to 1 month. Thawed in refridgerator overnight; baked, covered, at 350 for 40 minutes or until heated.