1 lb. ground beef
2 c. water
2 (6 oz.) cans (1 1/2 c.) tomato paste
1/2 c. chopped onion
1 (2 oz.) can mushroom pieces, drained
2 tbsp. snipped parsley
2 tsp. dried oregano, crushed
2 tsp. salt
1 tsp. sugar
1 lg. clove garlic, minced
2 slightly beaten eggs
3 c. (24 oz.) Ricotta or cream style cottage cheese, drained
1/2 c. grated Parmesan cheese
1/4 c. snipped parsley
4 oz. manicotti shells (8 shells)

In large saucepan, brown meat; drain. Add the water, tomato paste, onion, mushrooms, the 2 tablespoons parsley, the oregano, 1 1/2 teaspoons of the salt, the sugar and garlic. Simmer, uncovered, 30 minutes; stir occasionally.

Meanwhile, combine eggs, Ricotta, Parmesan, the remaining parsley and remaining salt. Cook manicotti shells in boiling salted water just until tender, about 20 minutes; drain. Rinse in cold water; drain.

Stuff each shell with 1/3 to 1/2 cup cheese mixture. Pour half the meat sauce into 13x9x2 inch baking dish. Top with stuffed shells and the remaining sauce. Bake in 350 degree oven for 30 to 35 minutes. Let stand 20 minutes. Makes 4 servings.