SAUCE:

2 tbsp. olive oil or salad oil
1 lg. onion, chopped
1 clove garlic, minced
1 can (1 lb. 12 oz.) plum tomatoes, undrained
1/2 can (6 oz.) tomato paste, about 4 tbsp.
2 sprigs parsley, chopped
2 tsp. sugar
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. freshly ground pepper

MEAT FILLING:

2 tbsp. olive oil or salad oil
1 med. onion, chopped
1 clove garlic, minced
1 lb. ground chuck
1 pkg. (10 oz.) frozen leaf spinach, thawed, well drained (spinach is optional)
2 tbsp. chopped parsley
1 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1 pkg. (8 oz.) shredded mozzarella cheese
14 manicotti noodles
1/4 c. grated Parmesan cheese

To make sauce: In large heavy saucepan heat oil over medium-high heat. Add onion and garlic. Saute 2 minutes. Add tomatoes and their liquid, crushing tomatoes into small pieces. Add tomato paste, parsley, sugar, salt, oregano, basil and pepper. Bring mixture to a boil, reduce heat and simmer, uncovered, 30 minutes, stirring occasionally. The sauce should be reduced to about 3 cups. Set sauce aside

To make filling: Heat oil in large skillet over medium heat. Add onion and garlic. Saute until tender, about 5 minutes. Crumble chuck into skillet and brown lightly, stirring occasionally, for about 10 minutes. Stir in spinach, parsley, oregano, salt and pepper. Remove from heat. When cool, add mozzarella and toss to mix well.

Cook manicotti "al dente" according to package directions; drain and cool. Stuff with prepared filling. Spread 1 cup of the prepared sauce in bottom of ungreased 9 x 13 inch baking dish. Arrange filled manicotti on top and spoon remaining sauce over all. Cover dish with foil and bake at 350 degrees for 30 minutes. Uncover dish and sprinkle with Parmesan cheese. Bake uncovered 10 minutes longer. Makes 7 servings of 2 manicotti each.