1/2 lb. bulk Italian sausage
1/2 lb. ground beef
1 clove garlic, minced
1/4 tsp. dried whole basil
1/4 tsp. salt
1/8 tsp. pepper
2 (6 oz.) cans tomato paste
2 c. water
8 manicotti shells
1 c. Ricotta cheese
1 egg, beaten
2/3 c. grated Parmesan cheese
1 c. shredded Mozzarella
4 sliced Provolone cheese, halved

Combine first 6 ingredients in a large skillet, cook until meat is browned, stirring to crumble meat. Drain off drippings. Add tomato paste and water; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally. Cook manicotti shells according to package directions; drain and set aside.

Combine Ricotta cheese, egg, Parmesan cheese and Mozzarella cheese; mix well. Stuff manicotti shells with cheese mixture and arrange in a lightly greased 13x9x2 inch baking dish. Top with Provolone cheese. Pour meat sauce over manicotti. Cover and bake at 350 F. for 1 hour.