Special Manicotti - cooking recipe

Ingredients

1/2 lb Italian sausage
1 lb ground chuck
2 medium onions, chopped
5 garlic cloves, minced
2 (15 ounce) cans tomato sauce
1 (16 ounce) can tomatoes, chopped and undrained
1 (12 ounce) can tomato paste
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons dried basil leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried marjoram
1/8 teaspoon ground cayenne pepper
16 manicotti
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese with chives, softened
4 garlic cloves, crushed
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 (16 ounce) carton ricotta cheese
4 cups mozzarella cheese, shredded (1 Pound)
1/2 cup parmesan cheese, grated

Preparation

Remove Italian sausage from casing and crumble well in dutch oven.
Add ground beef, onions and garlic to sausage and cook over medium heat until browned, stirring to crumble meat.
Remove from fire and drain well.
Add tomato sauce to dutch oven and the next 11 ingredients.
Over medium heat bring to a boil then cover, reduce heat and simmer for 2 1/2 hours, stirring occasionally.
Cook manicotti shells in salted boiling water according to package directions.
Drain on paper towels.
Combine cream cheeses and the next 7 ingredients in a large bowl or mixer.
Stuff mixture into shells.
Spoon half the sauce into a lightly greased 14x12 inch baking pan or 2 lightly greased 2 1/2 quart shallow casserole dishes.
Place stuffed shells over sauce.
Spoon remaining sauce over shells.
Bake at 350 degrees for 30-40 minutes or until heated.
Let stand 5 minutes before serving.