Yummy Sausage and Tomato Manicotti

1 (8 oz.) pkg. uncooked manicotti noodles
1 (15 oz.) can tomato sauce
1 (10 oz.) can diced tomatoes with green chiles, garlic, oregano and basil
1 lb. Italian pork sausage
1 (8 oz.) pkg. cream cheese
1 cup ricotta cheese
4 cups (16 oz.) shredded mozzarella cheese, divided
1/2 cup chopped fresh parsley (optional)

Cook pasta according to pkg. directions; rinse with cold water and drain. Mix tomato sauce and diced tomatoes in a blender for about 20 seconds or until smooth; set aside. Remove casings from sausage and discard. Cook sausage in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13x9-inch baking dish. Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese. Bake at 350 degrees for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parley, if desired. Enjoy!