SAUCE:

3 hot sausages (1 1/4 lb.)
3 sweet sausages ( 1 1/4 lb.)
1 1/2 lb. hamburger
1 med. onion
1 sm. green pepper
1/2 lb. sliced fresh mushrooms
6 clove garlic
1 sm. can black olives (sliced and drained)
1 3/4 jars (30 oz.) Prego (or l jar and add sauce and paste)
1 can (16 oz.) tomatoes
1 (12 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1-2 tsp. Italian seasoning

STUFFING:

1 lb. Ricotta cheese
2 eggs, beaten
1 1/2 (8 oz.) pkg. shredded Mozzarella
1/3 c. Parmesan cheese
1/2 c. chopped parsley

Slice sausages and saute in separate pan. Drain. In large pot, saute in olive oil; onion, green pepper, garlic and hamburger. When hamburger is cooked, add all remaining ingredients. Simmer for a few hours. Cook shells according to package instructions. Then stuff. In large baking pan (glass 9 x 14) put spaghetti sauce about 1/3 of way up. Place stuffed shells in sauce, add enough sauce to cover shells. Bake at 375 degrees for 20-30 minutes.