Manicotti

1 lb ground beef

1 med onion, chopped

2 (16 oz.) Cans tomato puree

1 (6 oz.) Can tomato paste

1 tsp sugar

½ tsp pepper

basil

salt

1 8 oz package manicotti shells (or the smaller shell shaped pasta that can be filled with cheese.)   

4 cups ricotta cheese

1 (8 oz.) Package mozzarella cheese, diced                

2 Tbs. Chopped parsley

grated parmesan cheese

Brown ground beef and onion; stir in tomato puree, tomato paste, sugar, pepper, 1 tsp basil, 1 tsp salt and 1 cup water; simmer, covered 45 minutes.

Cook manicotti.  Lay out on wax paper to cool.

In large bowl, combine ricotta and mozzarella cheeses, parsley, 3/4 tsp basil and ½ tsp salt.  Stuff into shells.

Spoon half of meat sauce into one 13x9 baking dish.  Place half of shells over sauce in one layer.  Spoon remaining shells in one layer.  Spoon reserved meat sauce over top.  Sprinkle with parmesan cheese.  Bake for 30 minutes @ 350.