Serves 6

1 lb. ground beef
1/2 lb. sweet Italian sausage
12 cannelloni or manicotti
1/2 c. chopped onion
1/2 c. finely chopped red pepper
2 cloves garlic, minced
1 (32 oz.) jar prepared spaghetti sauce, divided
1/2 tsp. oregano, crushed
1/4 tsp. salt
1/8 tsp. thyme, crushed
1/8 tsp. pepper
1 1/3 c. shredded Mozzarella cheese, divided
1/2 c. shredded Provolone cheese, divided
1/2 c. Ricotta cheese
1/4 c. chopped parsley
2 tbsp. grated Parmesan cheese
2 egg yolks

In large skillet, cook beef over medium heat until browned. With slotted spoon, remove from skillet. Add sausage to skillet. Cook, stirring occasionally, 12 to 15 minutes until well browned; remove from heat.

Meanwhile, cook cannelloni according to package directions. Preheat oven to 350 degrees. Drain and discard all but 1 tablespoon drippings from skillet. Add onion, red pepper and garlic to drippings from skillet; cook, stirring occasionally, 4 minutes or until soft.

Drain cannelloni. Rinse under cold water, drain again. Return beef and sausage to skillet along with 1/2 cup of the sauce, oregano, salt, thyme and pepper. Cook, stirring occasionally, 5 minutes. Remove from heat. Stir in 2/3 cup of the Mozzarella cheese, 1/4 cup of Provolone cheese, Ricotta Ricotta cheese, parsley, Parmesan cheese and egg yolks; mix well. Fill Cannelloni, using a heaping 1/3 cup filling per shell. Spread 1/2 cup of the sauce in bottom of 13 x 9 baking dish. Place Cannelloni in dish. Pour remaining sauce over top. Cover and bake 30 minutes. Remove cover. Sprinkle with remaining 2/3 cup Mozzarella and 1/2 cup Provolone cheeses. Bake uncovered, 15 minutes or until bubbly.