Cook pasta according to the package directions (when finished cooking to el dente, rinse, drain and cool on a cooling rack).

While the pasta cooks, cook the ground Italian sausage and diced onion in a medium sized sauce pan.

When sausage has cooked through, remove from the heat and drain any grease.

Then, add the drained tomatoes and grated mozzarella cheese. Stir to combine.

Fill the 14 manicotti shells with the sausage and cheese mixture.

Place filled manicotti shells into a greased 9 x 13 baking dish, cover with foil and bake in a 350° pre-heated oven for 12-15 minutes.

While the manicotti shells are in the oven, make the sauce in the pan you just cooked the sausage in.

Place the cooking wine into the sauce pan and begin heating it over medium low heat.

Add the Italian seasoning, dried parsley, dried basil, salt and pepper as the cooking wine starts to boil.

Then, slowly add the heavy whipping cream and whisk as the mixture simmers and thickens. Adjust heat as needed to keep a low simmer, just to thicken sauce.

When the sauce is finished, remove the manicotti from the oven, uncover and pour thickened sauce over manicotti shells.

Top with grated parmesan cheese and bake uncovered for 10 minutes, until hot and bubbly.

After 10 minutes, turn oven to broil and watch closely as the cheese browns to a light golden brown-then, remove pan from the oven and serve. Enjoy with a salad or favorite veggies.