Manicotti

1 LB Lean Ground Beef
3 ea Slices Bread; Torn Up Small
1 ea Egg; Lg
1 tsp Salt
1 1/2 c Mozzarella Cheese; Shredded
1/2 c Milk
1/4 tsp Pepper
15 oz Tomato Sauce; 1 can
1/4 c Onion; Chopped, 1 Sm
4 c Water
1/2 tsp Salt
1/3 c Parmesan Cheese; Grated
1 TBS Italian Seasoning

Preparation: PASTA
8 oz Manicotti Shells;
15 oz can TOMATO SAUCE
4 oz Mushroom Stems & Pieces;
12 oz Tomato Paste;
1 ea Clove Garlic; Minced
1/2 tsp Sugar
1/8 tsp Pepper
1 TBS Parsley; Snipped
   
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.