8 manicotti tubes
1/2 c. chopped onion
2 tbsp. butter
2 cans (15 oz.) tomato sauce
1/8 tsp. garlic powder, optional
1 lb. lean ground beef
2/3 c. regular wheat germ
1/4 c. grated Parmesan cheese
1 tsp. oregano leaves, crushed
1/2 tsp. basil leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
6 oz. Monterey Jack cheese, sliced
1 tbsp. parsley flakes

Cook manicotti as directed on package, drain. Saute onion in butter until tender. Stir in tomato sauce and garlic. Set aside. Brown beef, remove from heat, drain. Add wheat germ, Parmesan cheese, oregano, basil, salt, pepper and 3/4 cup sauce to beef. Mix well. Fill manicotti tubes with meat mixture. Add remaining meat mixture to sauce. Pour half of sauce into baking dish. Place stuffed manicotti on sauce in single layer.

Top with Monterey Jack cheese. Pour remaining sauce around outside edge. Cover with foil. Bake at 425 degrees for 25 minutes until thoroughly heated. Sprinkle with parsley.

I serve with salad and breadsticks.