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This is something I mixed up to use some Manicotti shells that I had from a previous meal plan. It's manicotti stuffed with cheese and elbow macaroni and covered with a chunky sauce. This recipe is a little time consuming so you'll want to plan for it.

14-16 Manicotti shells

Sauce 1 lb ground beef 1 lb Italian Sausage (links or ground) 2 15 oz cans tomato puree 1 15 oz can tomato paste 4 T brown sugar 2 T basil 2 T oregano 2 T parsley

Filling 5 oz small elbows (or other small pasta) 1/2 lb ricotta cheese (grated) 1/2 lb italian cheese mix (grated) (mozzarella pecorino romano etc.) 8 oz cottage cheese 2 eggs

Slice lengthwise peel and cook Italian sausage in a saucepan. Drain on paper towel Brown ground beef in saucepan Add tomato puree and paste brown sugar. Add fresh parsley basil oregano. Cut sausage into small cubes and add to sauce. Set Aside

Cook manicotti until firm but not hard (al dente). Drain and then fill with cold water. This will help keep it from sticking and make it easier to handle when filling. Cook elbows until firm drain and cool. Mix cheeses cottage cheese eggs in a bowl. Add elbows to the cheese mixture. Make sure it is still manageable. if you have too much macaroni you can add it to the sauce.

Use your preferred method to stuff the manicotti with the cheese mixture. I do it by hand though you could spoon it in or use a piping bag with a large opening.

In a glass 9 x 13 pan cover the bottom with the sauce. Arrange the manicotti on top of the sauce. Spread the remaining sauce on top. Sprinkle with Parmesan cheese. Bake at 375 degrees for 20-30 minutes. Sprinkle again with Parmesan and serve.

Alternately to make it a bit more presentable warm the sauce and manicotti separately. Top the manicotti with the sauce sprinkle with Parmesan and garnish with parsley when served.

You may substitute ground sausage although the diced sausage (along with the elbows in the cheese mixture) gives the dish its distinctive chunkiness.