8 manicotti shells
1 lb. ground beef
2 (6 oz.) cans tomato paste
1/2 c. chopped onion
1/3 c. snipped parsley
1 tbsp. dried basil, crushed
1 1/2 tsp. salt
1 lg. clove garlic, minced
2 c. water
2 eggs, beaten
3 c. Ricotta or cream style cottage cheese, drained
3/4 c. grated Romano or Parmesan cheese
1/4 tsp. salt

Cook manicotti shells, drain. Rinse shells in cold water. Meanwhile, in 3 quart saucepan, brown meat lightly. Drain off excess fat. Stir in tomato paste, onion, half of the parsley, the basil, the 1 1/2 teaspoons salt, garlic, and dash of pepper. Add the 2 cups water; mix well. Simmer, uncovered, for 15 minutes, stirring occasionally. In bowl, combine eggs, Ricotta or cottage cheese, 1/2 cup of the Romano or Parmesan cheese, remaining parsley, 1/4 teaspoon salt and dash of pepper. Stuff cooked manicotti shells with cheese mixture. Pour half of the tomato meat sauce into a 12 x 7 1/2 x 2 inch baking dish. Arrange stuffed manicotti in dish; top with remaining sauce. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake, uncovered, at 350 degrees for 40-45 minutes. Let stand 10 minutes before serving. Serves 3.