Aunt Elaine’s Stuffed Manicotti Shells

Elaine had this recipe from her school days. "We really like it. Try it, you'll like!''

3/4 pound ground chuck
2 tablespoons chopped onion
2 tablespoons chopped green pepper
2 tablespoons oil
1/4 cup bread crumbs
2 tablespoons snipped parsley
1 teaspoon salt
dash of pepper
1 cup shredded mozzarella
2 tablespoons tomato sauce (see below)
1/4 c grated parmesan cheese
12 Manicotti shells

Saute meat, onion, green pepper in oil. When meat is browned, pour off excess fat. Cool. Add remaining ingredients (except parmesan) and blend. Fill shells. Put in 9x13 pan. Pour half of the sauce on bottom and remaining sauce on top. Sprinkle parmesan on top. Cover with foil and bake at 400 degrees for 50 to 55 minutes.

Sauce:
3 tablespons olive oil
1 small onion
1 clove garlic
1-pound can tomatoes
6 ounces tomato paste
2 cups water
1/2 teaspoon each salt and basil
Small bay leaf

Saute onions and garlic in oil. Add rest of ingredients and simmer 45 minutes, until thick. Remove bay leaf.