1 lb. ground beef
1 (32 oz.) jar spaghetti sauce
1 c. water
Salt
1 (15 oz.) Ricotta cheese
2 tbsp. grated Parmesan cheese
2 eggs
1/4 tsp. pepper
8 oz. shredded Mozzarella cheese
8 oz. pkg. Manicotti, uncooked

About 1 hour before serving: In a 2 quart casserole, crumble beef. Cook on High for 5 to 6 minutes until meat is no longer pink, stirring after half the cooking time. Drain. Stir in spaghetti sauce, water and 1 teaspoon salt. Cover with plastic wrap, and cook on High for 4 to 6 minutes, stirring after half the cooking time.

In a medium bowl, combine ricotta and Parmesan cheeses, eggs, pepper, 1 1/2 cups Mozzarella cheese and 1/2 teaspoon salt. Stuff manicotti with cheese mixture.

In a 9"x13" baking dish, arrange manicotti in a single layer; cover with meat sauce. Sprinkle with remaining Mozzarella cheese. Cover, cook on High 30 minutes. Let stand 5 minutes. 7 servings.