1 lb. ground beef
1/4 c. olive or salad oil

1/2 c. chopped onion
1 lg. clove garlic, minced
2 (6 oz.) cans (1 1/3 c.) tomato paste
2 c. water
1 1/2 tsp. salt
Dash pepper
2 tbsp. chopped parsley
4 tsp. basil
1 tsp. aniseed (optional)

3/4 lb. fresh Ricotta cheese or 1 1/2 c. cream-style cottage cheese
1/3 c. grated Romano or Parmesan cheese
1 beaten egg
2 tbsp. chopped parsley
1/4 tsp. salt
Dash pepper

8 oz. Manicotti
Grated Romano or Parmesan

Brown meat lightly in hot oil. Add next 9 ingredients. Simmer uncovered about 45 minutes, stirring occasionally. Meanwhile, combine next 6 ingredients.

Cook manicotti in boiling salted water until tender; drain. Rinse in cold water. Use pastry tube to stuff manicotti with cheese mixture (or cut the macaroni lengthwise with scissors, open and fill).

Pour half the tomato-meat sauce into an 11 x 7 x 1 1/2-inch baking dish. Arrange stuffed manicotti in a layer, overlapping slightly. Top with remaining sauce. Sprinkle with Romano cheese.

Bake in moderate oven (350 degrees) 25-30 minutes. Makes 6-8 servings.