The best pasta for this dish is DeCecco Pacceiri. If you can't find them , try Tufoli , then Manicotti
1/2 lb Pacceiri
Butter ( to prevent sticking of boiled pasta)
1 Onion chopped
2 Garlic cloves, chopped
1 tablespoon olive oil
1/4 lb chopped mushrooms
lb lean beef ground.
1/2 lb Italian sausages¬ ( 2 large links or 3 small), skin removed.
3/4 cup mozzarella chopped
1/2 cup soft bread
1 slightly beaten egg
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon oregano
1 1/2 to 2 cups tomato sauce
Parmesan Reggiano cheese.
Cook the pasta in boiling salted water until half done, about six minutes for Pacceiri.
Drain and rinse in
Return it to the pot and toss with a small amount of melted butter to prevent it from sticking together.
Preheat oven to
Brown onions and garlic lightly ion the oil.
Add the mushrooms and cook until wilted. Cool .
Using your hands , blend the onion
mixture with the beef, sausage meat , cheese, crumbs, egg, salt, pepper and oregano .
Using as teaspoon, stuff the macaroni with the
Cover the bottom of an 8 cup shallow casserole with a thin layer of tomato sauce.
Arrange a layer of the stuffed macaroni on
Cover lightly with more sauce and sprinkle generously with parmesan reggiano cheese. If necessary repeat the layers.
Serves 4 or
If there is some stuffing mix left over, sprinkle it on top and cover with sauce and parmesan.
Bake about 30 minutes. Test one. If
necessary give it another 5 minutes.