1 lb. bulk pork sausage
2 (15 oz.) cans Italian tomato sauce
1 (6 oz.) can tomato paste
1/4 c. water
1/2 tbsp. light brown sugar, packed
1 (15 oz.) carton ricotta cheese
3 c. shredded Mozzarella cheese
1 egg
1 tsp. parsley flakes
12 manicotti noodles, cooked, rinsed and drained
Grated Parmesan cheese

In large sauce pan, brown sausage, drain. Remove half of sausage and set aside. Stir tomato sauce, paste, water and brown sugar into sausage and simmer 15 minutes. Meanwhile, in medium bowl, combine remaining sausage, ricotta, 2 cups Mozzarella, egg and parsley. In a 9 x 13 inch pan, pour 1/3 spaghetti sauce mixture. Stuff manicotti noodles with ricotta mixture and place on top of sauce. Pour remaining sauce over filled noodles, top with remaining Mozzarella and sprinkle with Parmesan. Bake uncovered at 350 degrees for 20 minutes.