Italian Style Manicotti

1 pound Italian link sausage
1/4 cup water
1 pound ground beef
1 medium onion, chopped
3 (10.75 oz) cans tomato puree
1 (6 oz) can tomato paste
1 teaspoon dried whole basil
1/2 teaspoon pepper
1 cup water
1 (8 oz) package manicotti shells
2 (16 oz) cartons ricotta or cottage cheese
1 (8 oz) package mozzarella cheese, shredded
2 eggs, lightly beaten
3/4 teaspoon dried whole basil
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Grated Parmesan cheese

Place sausage and 1/4 cup water in a large heavy skillet; cover and cook over medium heat for 5 minutes. Uncover sausage and brown well; drain on paper towel and set aside.

Drain drippings from skillet, if necessary. Cook ground beef and onion in skillet until meat is browned, stirring to crumble; drain. Stir in tomato puree, paste, 1 teaspoon basil, 1/2 teaspoon pepper and 1 cup water. Cover and reduce heat; simmer 45 minutes, stirring occasionally.

Cut sausage links into bite size pieces and add to sauce; cook 15 minutes, stirring occasionally.

Cook manicotti shells according to package directions. Combine ricotta, mozzarella, eggs, basil, salt and parsley in mixing bowl; stuff cheese mixture into cooked manicotti shells.

Spoon half of sauce into a lightly greased 13x9 inch baking dish. Arrange stuffed shells over sauce. Spoon remaining sauce over shells; sprinkle with Parmesan cheese. Bake at 350° for 20 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Yield: 6 to 8 servings