1 lb. ground beef
1/2 c. onion chopped
1 lg. garlic, minced
2 (6 oz.) cans tomato paste
2 c. water
1 tbsp. basil, crushed
1/2 tsp. salt
Dash of pepper

CHEESE FILLING;
1 1/2 lb. Ricotta (or cottage cheese, drained)
2/3 c. Romano or Parmesan cheese
2 eggs, slightly beaten
1/4 c. snipped parsley
1/2 tsp. salt
Dash of pepper
8 manicotti shells
1/2 c. Parmesan or Romano cheese

While sauce simmers for 30 minutes combine Ricotta, Romano, eggs, parsley, salt and pepper. Cook pasta shells in boiling water until tender, drain. Rinse shells in cold water. Stuff manicotti with cheese filling. Use small spoon or cut shells lengthwise with scissors, open to fill.

Pour 1/2 meat sauce mixture into 12 x 7 1/2 x 2 inch baking dish. Arrange manicotti in a row. Top with remaining sauce. Sprinkle cheese as garnish. Bake at 350 degrees for 30 to 35 minutes.