Manicotti / Stuffed Shells

1/2 lb manicotti (16 shells), boiled and drained
          grated Parmesan cheese

Ricotta and mozzarella cheese filling
2 lb ricotta cheese
1/2 lb mozzarella cheese, diced
2 Tbs chopped fresh parsley
3/4 tsp basil
1/2 tsp salt

Sausage and beef sauce
1lb Italian sausages, each pricked in several places with a fork
1lb lean ground beef
1  medium-sized onion, finely chopped
4 cups pureed tomato
6oz canned tomato paste
1 1/4 water
1 tsp basil
         salt
1 tsp sugar
1/2 tsp pepper

In a covered Dutch oven over medium heat, cook the sausages in 1/4 cup of water for 5 minutes. Uncover; brown the sausages well and drain them on paper towels. Discard the sausage fat, then brown the ground beef with the onion. Stir in the pureed tomato, tomato paste, basil, salt, to taste, the sugar, pepper, and remaining water. Cover and simmer for 45 minutes. Cut the sausages into bite-sized pieces and add them to the mixture. Cook for 15 minutes, stirring occasionally.

Meanwhile preheat the oven to 375 degrees. In a large bowl, combine the ricotta cheese, mozzarella, parsley, basil and salt. Stuff this filling into the cooked manicotti shells.

Spoon half of the meat sauce into one 13-by-9 inch or two 9 inch square baking dishes. Arrange half the stuffed shells in one layer on top of the sauce. Spoon most of the remaining sauce - reserving about 3/4 cup- over the shells; top with the remaining shells in one layer. Spoon the reserved meat sauce over the top. Sprinkle the manicotti with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven