Meaty Cheese Manicotti

• 1 (8 ounce) packageuncooked manicotti
• 12 lb hot Italian sausage
• 12 lb ground chicken
• 1 medium onion, chopped
• 12 cup dry white wine
• 2 cups whipping cream
• 1 teaspoon dried Italian seasoning
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, drained
• 2 cups shredded mozzarella cheese
• 34 cup shredded parmesan cheese

1. Cook pasta according to package directions; rinse in cold water.
2. Drain.
3. Place in a single layer on a wire rack; set aside.
4. Remove casings from sausage, and discard.
5. Cook sausage, ground chicken, and onion in a large skillet, stirring until meat crumbles and is no longer pink.
6. Drain and set aside.
7. Add wine to skillet, stirring to loosen browned bits; bring to a boil.
8. Add whipping cream and next three ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened.
9. Remove from heat, cover and set aside.
10. Combine meat mixture, tomatoes, and mozzarella cheese.
11. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13 x 9 inch baking dish.
12. Bake covered at 350 degrees for 20 minutes.
13. Uncover and pour cream mixture evenly over shells; sprinkle with parmesan cheese.
14. Bake, uncovered, at 350 for 10 more minutes.
15. Broil 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.

hot italian sausage, ground chicken, onion, white wine, whipping cream, italian seasoning, salt, pepper, tomatoes, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/meaty-cheese-manicotti-241762 (may not work)