1 pound ground beef
5 pounds Italian sausage
8 scallions, sliced
1 teaspoon Italian seasoning
3 cups crushed tomato and onion halves
1 cup shredded mozzarella cheese
6 ounces tomato sauce
1 tablespoon olive oil
2 tablespoons salt
1 cup canned whole tomatoes, drained
1 (8 ounce) container spaghetti sauce
1 (1 ounce) can garlic sauce
10 ounces cannelloni pasta, cooked
1 1/2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Place minced beef in a large stock pot. Saute over medium high heat until no longer pink; drain. While the meat is cooking, grease a medium skillet. Place sausage in the pan; cook, stirring, until evenly brown. Drain excess grease and crumble into the pan.
Stir garlic powder into tomato sauce and olive oil. Mix together over medium heat, and cook but not stirring. Saute, stirring occasionally, until thickened; spoon sauce over meat.
Spread tomato sauce over meat while it cooks. Drain meat, shredding any remaining fat on the pan. Pour sauce over the meat and sprinkle with mozzarella cheese. Spread meat over tomato sauce and serve.