This is the best manicotti recipe ever, I got it many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil sauce pairs well with the rich cheese filling.

Ingredients

• 1 pound ground beef
• 2 cups water
• 2 cans (6 ounces each) tomato paste
• 1 medium onion, chopped
• 6 tablespoons minced fresh parsley, divided
• 1 tablespoon dried basil
• 1 garlic clove, minced
• 2 teaspoons salt, divided
• 1/4 teaspoon pepper, divided
• 3 cups ricotta cheese
• 1-1/4 cups grated romano or parmesan cheese, divided
• 2 eggs, lightly beaten
• 8 large manicotti shells, cooked and drained

Directions

1. 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.
2. Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells.
3. 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.