1 lb. ground beef
1/2 c. chopped onion
1 1/2 lbs. Ricotta (3 c.)
2 c. water
2 tbsp. chopped parsley
1 tbsp. dried basil, crushed
1 1/2 tsp. salt and dash pepper
2/3 c. grated Parmesan or Romano
8 manicotti shells
1 lg. clove garlic, minced
2 (6 oz.) cans tomato paste
2 slightly beaten eggs
1/4 c. snipped parsley
1/2 tsp. salt
Dash pepper
1/2 c. grated Parmesan

In large saucepan brown meat lightly. Drain off excess fat. Add onion, garlic, tomato paste, water, parsley, crushed basil, 1 1/2 teaspoons salt and dash pepper. Simmer uncovered about 30 minutes, stirring occasionally. Meanwhile, combine Ricotta, 2/3 cup Parmesan cheese, eggs, parsley, 1/2 teaspoon salt and dash pepper.

Cook manicotti shells in boiling, salted water until just tender. Drain. Rinse in cold water. Stuff manicotti with cheese mixture. Use a small spoon or cut shells lengthwise, open to fill. Pour 1/2 the tomato meat sauce in 12 x 7 1/2 inch baking dish. Arrange shells in a row, top with remaining sauce, sprinkle with 1/2 cup Parmesan cheese. Bake at 350 degrees for 30-35 minutes. 6-8 servings.