Meaty Manicotti

Okay, truthfully, I debated even posting this recipe... It was a rough night around here the night that this was made. I have about 6 weeks to go before the baby is born and cleaning was a bit of a chore this week. Back spasms while trying to sweep and mop, tightening in my belly when trying to vacuum - it was a rough one. Josh finally told me to sit down and rest and he would make supper. YES!!! I asked if he wanted to try making the manicotti - I should have never gone there...

He did really well until he got to the stuffing of the manicotti shells. Then it was all swearing, spoons flying and him yelling about why can't I just plan normal meals. By the time I got to the kitchen it was all pretty much just thrown into the pan. Meaty lasagna anyone? I finished it up, sent him to cool down and worked on homework with our son. By the time it got to the table, I really didn't even know how to scoop it up and I was a little nervous to try it. It turned out pretty well! Not pretty enough to take a picture of, but it tasted pretty! :) I guess maybe I should have warned him a little earlier to undercook the manicotti a little so that it is easier to stuff. Lesson learned... Hope you enjoy and spoons don't go flying at your house!! Love you baby - thanks for putting up with all my "not normal" meals! :)

Meaty Manicotti
(recipe found in Taste of Home)

14 uncooked manicotti shells
1 pound bulk italian sausage
3/4 pound ground beef
2 garlic cloves, minced
2 cups (8 ounces) shredded mozzarella cheese
1 package (3 ounces) cream cheese, cubed
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated parmesan cheese

Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook the sausage, beef and garlic over medium heat until meat is no longer pink; drain. Remove from the heat. Cool for 10 minutes. Drain shells and rinse in cold water. Stir the mozzarella, cream cheese and salt into the meat mixture. Spread 2 cups spaghetti sauce into a greased 13x9" baking dish. Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with parmesan cheese.

Cover; bake at 350 for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.