1 tablespoon Olive Oil
1 lb. Ground Beef
1 lb. Ground Pork
1 lb. Italian Sausage – casings removed
¼ Cup Cream Sherry
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Red Pepper Flakes
1 teaspoon Minced Garlic
¾ cup Grated Parmesan-Reggiano or Romano Cheese
15 oz. Light Ricotta Cheese
2 ea. 4.5 oz Sliced Mushrooms

3 cans 6 oz. Tomato Paste
2 cans 14.5 oz. Diced Tomatoes
1 ½ Cup Water
¼ Cup Cream Sherry (Optional)
2 teaspoon Garlic Powder
2 teaspoon Onion Powder
1 teaspoon Red Pepper Flakes
1 teaspoon Minced Garlic
2 tablespoon Oregano
1 tsp Salt

Manicotti Pasta – 14 Shells
16 oz. Mozzarella Cheese Grated

Add olive oil to large 12” skillet, heat over medium heat. Add ground beef, pork, sausage, and mix in garlic powder, onion powder, red pepper flakes, minced garlic, and cream sherry.

Stir frequently until brown and drain. Add parmesan cheese, ricotta cheese and mushrooms to meat mixture. Mix thoroughly. Set aside while making sauce.
In a large mixing bowl mix diced tomatoes, tomato paste, water, cream sherry, garlic powder, onion powder, red pepper flakes, minced garlic, water, and cream sherry (optional – sometimes I prefer to just drink it).

Preheat oven to 325 degrees.  Using a 14” x 10” baking dish, place a ¼” layer of sauce on bottom.  Using the meat mixture, stuff each pasta shell and place in baking dish until all shells have been filled. Mix leftover meat mixture with remaining sauce and spoon evenly over pasta shells.
Cover baking dish with aluminum foil and bake for 60 minutes.
Remove from oven and increase temperature to 375 degrees.
Remove foil and place shredded mozzarella cheese evenly over top of shells.
Place uncovered baking dish back in oven for 15 minutes or until cheese begins to brown slightly.