8 manicotti shells

1 lb. lean ground beef

2 T. instant minced onion

1/4 c. green pepper, finely minced

1 T. dry parsley flakes

1 tsp. salt

1/4 tsp. pepper

1 egg, beaten

1 (1-lb.) jar spaghetti sauce

Grated Romano cheese

Cook manicotti shells following directions on package, drain thoroughly. Combine ground beef, onion, green pepper, parsley flakes, salt, pepper, egg, blend thoroughly. *Assemble and fill gun with meat filling, fit decorator tip  onto filled barrel, attach cap securely in place on barrel. Set speed switch on high. Hold cooked manicotti shell in one hand, insert decorator tip part way into one end of manicotti, and squeeze trigger on/off several times. When manicotti is filled partway, release trigger and give gun a quick up down motion to cut off flow of mixture. Turn manicotti around and fill other end. Pour thin layer over sauce into 13 x 9-inch baking pan. Arrange filled manicotti in single layer over sauce top with remaining sauce. Sprinkle with grated cheese. Bake 30-40 minutes 350 degrees. Make 4 servings. This filling may also be used to stuff 20 jumbo shells; an extra jar of spaghetti sauce may be needed to cover the shells adequately. *You can use a cookie press for stuffing the manicotti.