Meaty Cheese Manicotti

Supper club fave. I use double the tomatoes in the filling and for some reason always end up with extra which is, incidentally, awesome to eat all on its own. Fat girl alert.

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

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.

From MyRecipes.com.