---------- Recipe via Meal-Master (tm) v8.03
  
       Title: MANICOTTI
  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 ts Salt
     1/4 ts 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 ts Sugar
     1/2 ts Salt
     1/8 ts 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.
  
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