Ingredients
1 pound ground beef2 cups water2 cans (6 ounces each) tomato paste1 medium onion, chopped6 tablespoons minced fresh parsley, divided1 tablespoon dried basil1 garlic clove, minced2 teaspoons salt, divided1/4 teaspoon pepper, divided3 cups ricotta cheese1-1/4 cups grated Romano or Parmesan cheese, divided2 eggs, lightly beaten8 large manicotti shells, cooked and drained
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells.
Pour half of the meat sauce into a greased 11x7-in. baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake, uncovered, until heated through, 30-35 minutes.
