1/2-lb. Medium Fresh Mushrooms, Chopped
2 Small Green Peppers, Chopped
1 Medium Onion, Chopped
1-1/2 Tsp. Canola Oil
4 Garlic Cloves, Minced
3/4-lb. Ground Sirloin
3/4-lb. Bulk Italian Sausage
2-(23-1/2-oz. Each)-Italian Sausage & Garlic Spaghetti Sauce
1/(15-oz.)-Carton Ricotta Cheese
1 Cup Minced Fresh Parsley
1/2 Cup Shredded Part-Skim Mozzarella Cheese, Divided
1/2 Cup Grated Parmesan Cheese, Divided
2 Large Eggs, Lightly Beaten
1/2 Tsp. Salt
1/4 Tsp. Pepper
1/8 Tsp. Ground Nutmeg
1-(8-oz.)-Pkg. Manicotti Shells
In a large skillet over medium-high heat, saute the mushrooms, peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from pan.
In the same skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in mushroom mixture and spaghetti sauce; set aside.
In a small bowl, combine the ricotta cheese, parsley, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and seasonings.
Stuff into uncooked manicotti shells.
Spread 2-1/4 cups sauce onto the bottom of a 6-qt. slow cooker.
Arrange five stuffed manicotti shells over sauce; repeat two times, using four shells on the top layer.
Top with remaining sauce.
Sprinkle with remaining cheeses.
Repeat two times, using four shells on the top layer. Top with remaining sauce. Sprinkle with remaining cheeses.
Cover and cook on low for 4-5 hours or until pasta is tender.
Spread half of the sauce mixture into a greased 13×9-in. baking dish.
Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce. Cover and bake at 375 degrees for 45-55 minutes or until pasta is tender.
Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until cheese is melted.
Let stand 5 minutes before serving.