1/2 lb. bulk Italian sausage
1/2 lb. ground beef
1 clove garlic, minced
1/4 tsp. dried basil
1/4 tsp. salt
1/8 tsp. pepper
2 (6 oz.) cans tomato paste
2 c. water
8 manicotti shells (can get 10 out of it)
1 c. Ricotta or small curd cottage cheese
1 egg, beaten
2/3 c. grated Parmesan
1 c. shredded Mozzarella
4 (1 oz.) slices Provolone, halved

Combine first 6 ingredients in a large skillet; cook until meat is browned, stirring to crumble meat. Drain off drippings. Add tomato paste and water; reduce heat and simmer uncovered 45 minutes, stirring occasionally.

Cook manicotti shells according to package directions; drain and set aside. Combine Ricotta, egg, Parmesan and Mozzarella cheese; mix well. Stuff manicotti shells with cheese mixture and arrange in a lightly greased 13x9x2-inch baking dish. Top with Provolone cheese. Pour meat sauce over manicotti. Cover and bake at 350 degrees for 1 hour.