Beef Manicotti -

1/2 cup Milk

1 tablespoon Parsley -- Snipped

3 sl Bread -- Torn Up Small

1 teaspoon Salt

1 1/2 cup Mozzarella Cheese -- Shredded

1/4 teaspoon Pepper

1 lg Egg

8 ounce Manicotti Shells --

1 Pk

--TOMATO SAUCE-- 4 ounce Mushroom Stems & Pieces

1 tablespoon Italian Seasoning

15 ounce Tomato Sauce

1/2 teaspoon Sugar

12 ounce Tomato Paste

1/2 teaspoon Salt

1/4 cup Onion -- Chopped

1/8 teaspoon Pepper

1 Clove Garlic -- Minced

1/3 cup Parmesan Cheese -- Grated

4 cup Water

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,

13x9". Heat the oven to

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

5-10 minutes before serving.