Manicotti with Tomato Sauce Stuffing 1/2 pound ground beef 1 clove garlic, minced 1/4 cup olive oil 1 cup ricotta cheese 4 ounces mozzarella cheese, grated 1 egg, lightly beaten 1/2 teaspoon salt 1/2 teaspoon dried oregano, crumbled Brown beef and garlic in olive oil. Drain off any fat and place the beef and garlic into a bowl. Stir in ricotta and mozzarella cheeses, beaten egg, salt and oregano. Set aside. Prepare Tomato Sauce. Tomato Sauce 1/2 cup chopped onions 1/2 cup chopped green bell pepper 2 cloves garlic, minced 1/2 cup olive oil 1 (2 pound) can whole tomatoes 1 cup tomato purée 1 teaspoon salt 1 teaspoon granulated sugar 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon dried basil, crumbled 1/2 pound fresh mushrooms, sliced Sauté onions, bell pepper and garlic in olive oil until onions are transparent. Add remaining ingredients; mix well and simmer for at least 1 hour - the longer the better. Adjust seasonings. To prepare, preheat oven to 350 degrees F. Cook 8 manicotti in boiling salted water for 8 to 10 minutes or until al dente. Drain them and allow to cool. Fill them with stuffing and place into a buttered shallow baking dish. Cover with sauce. Sprinkle generously with freshly grated Parmesan cheese, cover with foil, and bake for 15 minutes. Remove foil and bake for another 10 minutes until heated through and bubbly.