SAUCE:

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

FILLING:

3 c. Ricotta cheese
2/3 c. grated 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. grated Romano cheese

Brown meat, drain off excess fat. Add onion, garlic, tomato paste, parsley, basil, 1 1/2 teaspoons salt and dash of pepper. Simmer uncovered 30 minutes, stirring occasionally. Combine Ricotta cheese, 2/3 cup Romano, eggs, parsley, salt and dash of pepper. Cook shells in boiling salted water until tender. Stuff with cheese mixture. Pour half tomato/meat sauce into baking dish. Arrange shells on top. Cover with remaining sauce. Sprinkle with grated Romano or Parmesan cheese. Bake at 350 degrees for 30 to 35 minutes. Makes 6 to 8 servings.