1 lb. ground beef
3 slices bread, torn into sm. pieces
1 1/2 c. shredded mozzarella cheese
1 tbsp. snipped parsley
1/4 tsp. pepper
1/4 c. chopped onion
1/2 c. milk
1 egg
1 tsp. salt

PASTA:

1 pkg. (8 oz.) manicotti shells

TOMATO SAUCE:

4 oz. can mushroom stems & pieces
12 oz. can tomato paste
1 clove garlic, minced
1 tbsp. Italian seasoning
1/2 tsp. salt
1/3 c. grated Parmesan cheese
15 oz. can tomato sauce
1/4 c. chopped onion
4 c. water
1/2 tsp. sugar
1/8 tsp. pepper

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 for 5 minutes. Pour sauce over shells. Cover with aluminum foil and bake until shells are tender, 1 1/2 to 1 13/4 hours. Top with Parmesan cheese.