Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----meat filling-----
   1      pound         lean ground beef
     1/4  cup           onion; chopped -- 1 sm
   3      slices        bread -- torn up small
   1 1/2  cups          mozzarella cheese -- shredded
   1                    egg -- lg
     1/2  cup           milk
   1      teaspoon      salt
     1/4  teaspoon      pepper
                        -----pasta-----
   8      ounces        manicotti shells -- 1 pk
                        -----tomato sauce-----
   4      ounces        mushroom stems and pieces -- 1 cn
  15      ounces        tomato sauce -- 1 cn
  12      ounces        tomato paste -- 1 cn
     1/4  cup           onion; chopped -- 1 sm
   1      clove         garlic -- minced
   4      cups          water
     1/2  teaspoon      sugar
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
     1/3  cup           parmesan cheese -- grated
   1      tablespoon    parsley -- snipped
   1      tablespoon    Italian seasoning

Preparation:

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 375F. 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.