1 lb. ground beef
1 sm. onion, chopped (1/4 c.)
3 slices bread (torn into sm. pieces)
1 1/2 c. shredded Mozzarella cheese (about 6 oz.)
1 egg
1/2 c. milk
1 tbsp. snipped parsley
1 tsp. salt
1/4 tsp. pepper

Cook and stir ground beef and onion until beef is brown. Drain. Stir in remaining ingredients. Fill uncooked manicotti shells, packing meat mixture in both ends. Place shells in ungreased 13x9 pan. Pour on sauce (recipe below). Cover and cook at 375 degrees 1 1/2 - 1 3/4 hours until shells are tender. Salad and hot bread makes it complete.

MANICOTTI SAUCE:

1 (4 oz.) mushroom stems and pieces
15 oz. tomato sauce
12 oz. tomato paste
1 sm. onion (1/4 c.)
1 clove garlic, finely chopped
4 c. water
1 tbsp. Italian seasoning (or more)
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. grated Parmesan cheese

Heat mushrooms (with liquid) and the remaining ingredients except Parmesan cheese to boiling, stirring occasionally. Reduce heat and simmer uncovered 5 minutes. Pour sauce over shells and cook 375 degrees for 1 1/2 - 1 3/4 hours. Sprinkle with Parmesan cheese. Let stand 10 minutes before serving.