Categories: Cheese, Hamburger, Main dish, Meats, Vegetables 
      Yield: 6 servings 
  
--------------------------------MEAT FILLING-------------------------------- 
      1 lb Lean Ground Beef 
    1/4 c  Onion; Chopped, 1 Sm 
      3 ea Slices Bread; Torn Up Small 
  1 1/2 c  Mozzarella Cheese; Shredded 
      1 ea Egg; Lg 
    1/2 c  Milk 
      1 tb Parsley; Snipped 
      1 t  Salt 
    1/4 t  Pepper 
 
-----------------------------------PASTA----------------------------------- 
      8 oz Manicotti Shells; 1 Pk 
 
--------------------------------TOMATO SAUCE-------------------------------- 
      4 oz Mushroom Stems & Pieces;1 Cn 
     15 oz Tomato Sauce; 1 Cn 
     12 oz Tomato Paste; 1 Cn 
    1/4 c  Onion; Chopped, 1 Sm 
      1 ea Clove Garlic; Minced 
      4 c  Water 
      1 tb Italian Seasoning 
    1/2 t  Sugar 
    1/2 t  Salt 
    1/8 t  Pepper 
    1/3 c  Parmesan Cheese; Grated 
  
  Cook and stir the meat and the first 1/4 cup of onion in a large skillet 
  until the meat is brown.  Drain off excess fat.  Remove from the heat and 
  stir in the remaining ingredients for the Meat Filling.  Fill the uncooked 
  manicotti shells, packing the filling into both ends.  Place the shells in 
  an ungreased baking pan, 13 X 9 X 2-inches.  Heat the oven to 375 degrees 
  F.  Heat the undrained mushrooms and the remaining ingredients for the 
  Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally. 
   Reduce the heat and simmer, uncovered, for about 5 minutes.  Pour the 
  sauce over the filled shells.  Cover the pan with aluminum foil and bake 
  until the shells are tender, 1 1/2 to 1 3/4 hours.  Sprinkle with the 
  cheese and cool 5 to 10 minutes before serving.