Ingredients

1 pound sweet or hot Italian sausage

1 pound sliced fresh mushrooms

2 medium green peppers, chopped

2 medium onions, chopped

12 tablespoon olive oil

4 garlic cloves, minced

3 jars (26 ounces each) spaghetti sauce

1-1/4 cups water

1-1/2 pounds chicken tenderloins, halved lengthwise

4 teaspoons dried basil

2 teaspoons chicken seasoning

2 packages (8 ounces each) uncooked manicotti shells

2 cups (8 ounces) shredded part-skim mozzarella cheese

2 cups (8 ounces) shredded cheddar cheese

Instructions

In a Dutch oven, crumble and sauté sausage until browned, drain well and remove to a plate. Sauté mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and water. Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses. Preheat oven to 375 and bake casseroles at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving. Makes 2 casseroles, 6 servings each.

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