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

CHEESE MIXTURE:

1 1/2 lb. fresh Ricotta or cottage cheese
2 slightly beaten eggs
Dash of pepper
2/3 c. grated Parmesan cheese
1/4 c. snipped parsley
1/2 tsp. salt

In large saucepan, brown meat. Drain. Add onion, garlic, tomato paste, water, parsley, crushed basil, 1 1/2 teaspoons salt and pepper. Simmer uncovered for 30 minutes, stirring.

Meanwhile, combine cottage cheese, 1/2 teaspoon salt, pepper and egg. Cook manicotti shells in boiling salted water until tender, drain. Rinse shells in cold water. Stuff manicotti with cheese mixture. Use a small spoon or cut shells lengthwise, open to fill. Pour half of sauce in 12 inch baking dish. Arrange stuffed manicotti in a row. Top with remaining sauce.

Sprinkle with 1/2 cup Romano or Parmesan cheese. Bake at 350 degrees for 30 to 35 minutes. Yield: 6 to 8 servings.