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

In a large saucepan brown meat lightly. Drain off excess fat. Add onion, garlic, tomato paste, water, parsley, crushed basil, 1 1/2 teaspoons salt and a dash of pepper. Simmer uncovered for about 30 minutes, stirring occasionally.

Meanwhile, combine ricotta or cottage cheese, 2/3 cup Romano or Parmesan cheese, eggs, parsley, 1/2 teaspoon salt and a dash of pepper. Cook manicotti shells in boiling water until just tender; drain. Rinse shells in cold water. Stuff shells with cheese mixture.

Use a small spoon or cut the shells lengthwise with scissors; open to fill. Pour 1/2 the tomato meat sauce into a 12 x 7 1/2 x 2 inch baking dish. Arrange stuffed manicotti in a row. Top with remaining sauce. Sprinkle with 1/2 cup Romano or Parmesan cheese. Bake in a moderate oven (350 degrees) for 30 to 35 minutes. Makes 6 to 8 servings.