|Ground beef/Bulk italian sausage||1 Pound|
|Water||2 Cup (32 tbs)|
|Tomato paste||12 Ounce (Two 6-Ounce Cans)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried basil||1 Tablespoon, crushed|
|Beaten egg||2 , beaten|
|Ricotta cheese/Cream-style cottage cheese||3 Cup (48 tbs), drained|
|Grated romano cheese/Grated parmesan cheese||3⁄4 Cup (12 tbs)|
Cook manicotti shells in a large amount of boiling salted water about 18 minutes or till tender; drain.
Rinse shells in cold water; drain.
Meanwhile, in large saucepan cook ground beef or sausage till browned; drain off fat.
Stir in water, tomato paste, onion, half of the parsley, garlic, basil, the 11/2 tea spoons salt, and dash pepper.
Bring mixture to boiling; reduce heat.
Simmer, uncovered, for 15 minutes, stirring mixture occasionally.
In bowl combine eggs, ricotta or cottage cheese, 1/2 cup of the romano or parmesan cheese, the 1/4 teaspoon salt, dash pepper, and the remaining parsley.
Stuff cooked manicotti shells with cheese mixture.
Pour half of the meat mixture into a 12x71/2x2-inch baking dish.
Arrange stuffed manicotti in baking dish; top with remaining meat mixture.
Sprinkle with remaining romano or parmesan cheese.
Bake, uncovered, in 350Â° oven for 40 to 45 minutes or till heated through.
Let stand 10 minutes before serving.