Ingredients
1/2 pound medium fresh mushrooms, chopped2 small green peppers, chopped1 medium onion, chopped1-1/2 teaspoons canola oil4 garlic cloves, minced3/4 pound ground sirloin3/4 pound bulk Italian sausage2 jars (23-1/2 ounces each) Italian sausage and garlic spaghetti sauce1 carton (15 ounces) ricotta cheese1 cup minced fresh parsley1/2 cup shredded part-skim mozzarella cheese, divided1/2 cup grated Parmesan cheese, divided2 large eggs, lightly beaten1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg1 package (8 ounces) manicotti shells
Preparation
In a large skillet over medium-high heat, saute the mushrooms, peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from pan.
In the same skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in mushroom mixture and spaghetti sauce; set aside.
In a small bowl, combine the ricotta cheese, parsley, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and seasonings. Stuff into uncooked manicotti shells.
Spread 2-1/4 cups sauce onto the bottom of a 6-qt. slow cooker. Arrange five stuffed manicotti shells over sauce; repeat two times, using four shells on the top layer. Top with remaining sauce. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until pasta is tender.
