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

PASTA:

1 (8 oz.) pkg. manicotti shells

TOMATO SAUCE:

1 (4 oz.) can mushroom stems and pieces
1 (15 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1/4 c. chopped onion
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 9x13x2 inch baking pan.

Heat oven to 375 degrees. Heat mushrooms (with liquid) and 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 cheese. Cool 5 to 10 minutes before serving. 6 to 8 servings.