1 lb. ground beef
1/4 c. chopped onion
1/2 c. bread crumbs
1 1/2 c. Mozzarella cheese
1 egg
1/2 c. milk
1 tbsp. snipped parsley
1 tsp. salt
Dash of pepper
8 oz. manicotti shells

SAUCE:

1 can (4 oz.) mushrooms
15 oz. tomato sauce
12 oz. tomato paste
1/4 c. chopped onion
1 clove garlic
4 c. water
1 tbsp. Italian seasoning
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. Parmesan cheese

Cook and stir meat and 1/4 cup onion in large skillet until meat is brown. Drain off fat. Remove from heat. Stir in remaining ingredients for meat filling. Fill uncooked manicotti shells, packing the filling into both ends. Place shells in ungreased baking pan, 13 x 9 x 2 inches.

Heat oven to 375 degrees. Heat mushrooms with liquid and the remaining ingredients for tomato sauce except cheese to boiling, stirring occasionally. Reduce heat and simmer uncovered 5 minutes. Pour sauce over shells. Cover with aluminum foil and bake until shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with Parmesan cheese. Cool 5 to 10 minutes before serving.