Saucy Manicotti

• 3/4 lb. ground chuck
• 3/4 lb. hot bulk pork sausage
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 (15 oz.) cans tomato sauce
• 1 (14 1/2 oz.) can tomatoes, undrained and chopped
• 1 (6 oz.) can tomato paste
• 1 1/2 tsp. dried whole basil
• 1 tsp. sugar
• salt and pepper to taste
• 1 (8 oz.) pkg. manicotti shells
• 1 (8 oz.) pkg. Philadelphia brand cream cheese
• 1/2 (8 oz.) carton Philadelphia brand cream cheese with chives and onions
• 4 1/2 c. (18 oz.) Kraft shredded Mozzarella cheese, divided
• 1 (16 oz.) carton Ricotta cheese
• 3/4 c. Kraft grated Parmesan cheese
• 3/4 tsp. pepper
• 2 tsp. dried whole oregano

1. Combine first 4 ingredients in a large Dutch oven.
2. Cook over medium heat until meat is browned, stirring to crumble; drain well.
3. Add tomato sauce and next 5 ingredients; bring to a boil. Cover, reduce heat and simmer 2 1/2 hours, stirring occasionally.

ground chuck, hot bulk pork sausage, onion, garlic, tomato sauce, tomatoes, tomato paste, basil, sugar, salt, manicotti shells, cream cheese, cream cheese, mozzarella cheese, ricotta cheese, parmesan cheese, pepper, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465348 (may not work)