1 1/2 lb. mild Italian sausage, if in casing, remove casing & crumble
1 lb. ground beef
1 med. onion, chopped
2 (16 oz.) cans tomato puree
1 (6 oz.) can tomato paste
1 3/4 tsp. basil
Salt to taste
Pinch of oregano
20 manicotti shells
8 oz. mozzarella cheese
Grated Parmesan cheese
1 tsp. sugar
1/2 tsp. pepper
2 (16 oz.) containers cottage cheese
2 tbsp. parsley

Cook sausage; drain on paper towels. Brown ground beef and onion. Stir in puree and paste, 1 teaspoon basil, 1 teaspoon salt, sugar, pepper and 1 cup water. Simmer, covered, for 45 minutes; add crumbled sausage and cook 15 minutes longer.

In large bowl combine cottage cheese and mozzarella, parsley, 3/4 teaspoon basil and 1/2 teaspoon salt. Stuff uncooked shells with cheese mixture; spoon 1/2 meat sauce in bottom of 9 x 13 x 2 inch baking pan. Place filled shells on top; cover with remainder of sauce. Sprinkle with Parmesan cheese; cover with foil. Bake for 45 minutes at 375 degrees.