Stuffed Manicotti (2)

1 Pound ground beef
2 Cups water
2 (6 oz) Cans 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 & drained

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.
Meanwhile, 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 11" x 7" baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake uncovered at 350�F for 30 to 35 minutes or until heated through.