2 (16-ounce) jars spaghetti sauce with mushrooms, divided
1/4 cup shredded Parmesan cheese
How to Make It
Cook pasta according to package directions; rinse with cold water. Drain.
Remove casings from sausage, and discard. Cook sausage and beef in a large skillet, stirring until meat crumbles and is no longer pink. Drain.
Stir together egg and milk in a large bowl; add bread. Stir in sausage mixture, mozzarella cheese, and next 5 ingredients. Spoon into manicotti shells, and arrange in a lightly greased 13- x 9-inch baking dish. Pour 1 1/2 jars spaghetti sauce over shells.
Bake, covered, at 350° for 30 minutes. Uncover and pour remaining 1/2 jar spaghetti sauce over shells; sprinkle with Parmesan. Bake, uncovered, 10 more minutes.
Note: Casserole may be assembled and frozen up to 1 month. Thawed in refridgerator overnight; baked, covered, at 350º for 40 minutes or until heated.