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Makes 6 servings 1 pound ground beef 1 tablespoon vegetable oil 1 tablespoon olive oil 1/2 cup onion chopped 1 garlic large, minced 2 6-ounce cans tomato paste 2 cups water 1 3/4 teaspoons salt Freshly ground pepper to taste 4 tablespoons parsley chopped fresh 4 teaspoons basil dried, crushed 3/4 pound ricotta cheese 1/3 cup parmesan cheese grated 1 egg beaten 8 ounces manicotti shell parmesan cheese grated Brown beef in vegetable and olive oils. Add onion, garlic, tomato paste, water, 1 1/2 teaspoons salt, pepper to taste, 2 tablespoons parsley, and basil. Simmer for 45 minutes, uncovered, stirring occasionally. In a bowl combine ricotta cheese, 1/3 cup Parmesan cheese, and egg; add remaining 2 tablespoons parsley, 1/4 teaspoon salt, and pepper to taste. Cook manicotti in boiling salted water until tender, drain; rinse in cold water. Using a pastry bag, fill manicotti with cheese mixture or cut lengthwise with scissors, open, fill, and reform. Pour one-half the tomato-meat sauce into a 7 x 11-inch baking dish. Arrange stuffed manicotti in a layer, overlapping slightly. Top with remaining sauce. Sprinkle with Parmesan cheese. Bake in a preheated 350° F oven for 25 to 30 minutes, basting occasionally Thank you for visiting my page at Angelfire. Please come back and visit again!