Manicotti - cooking recipe

Ingredients

1 box jumbo shells
2 eggs, slightly beaten by hand
1 Tbsp. fresh parsley or dry equivalent
1/4 c. Parmesan cheese
1 (15 oz.) tub Ricotta cheese
8 to 10 oz. shredded Mozzarella cheese
1 1/2 to 2 lb. ground chuck
1/2 lb. sage sausage
onion
1 (32 oz.) plain Prego
1 (15 oz.) tomato puree
1/2 to 1 tsp. oregano
1/2 to 1 tsp. Italian seasoning
dash of garlic
dash of Tabasco sauce

Preparation

Combine eggs, parsley, Parmesan cheese, Ricotta and Mozzarella for filling.
Refrigerate until ready to stuff shells.
Cook shells and drain.