1 lb. lean ground beef
1/2 c. chopped onion
2 cloves garlic, finely chopped or 1/4 tsp. garlic powder
4 c. tomato juice
1 (6 oz.) can tomato paste
2 tsp. oregano leaves
1 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
4 c. (16 oz.) grated, Mozzarella cheese
1 (15 oz.) carton Ricotta cheese
1 (10 oz.) frozen chopped spinach, thawed and drained
2 eggs
1/2 c. grated Parmesan cheese
1 (8 oz.) pkg. manicotti shells, uncooked

In large skillet, brown meat with onion and garlic, pour off fat. Stir in 2 cups tomato juice, tomato paste, oregano, sugar, salt and pepper; simmer while preparing filling. In large bowl, combine 2 cups Mozzarella cheese, Ricotta cheese, spinach, eggs and Parmesan cheese, mix well. Preheat oven to 350 degrees. Stuff uncooked shells, arrange in 9 x 13 inch pan. Spoon meat sauce evenly over shells, pour remaining tomato juice evenly on top. Cover with aluminum foil; bake 1 hour. Remove from oven and remove foil; immediately top with remaining Mozzarella cheese. Let stand 15 minutes before serving.