Cheese Stuffed Manicotti with Meat Sauce

1  lb.		80/20 ground beef
1  tablespoon		vegetable oil
1  tablespoon		olive oil
1/2  cup		onions chopped
1		garlic clove, minced
12  ounces		tomato paste
2  cups		water
1-3/4  teaspoons		salt
1/4  teaspoon		black pepper
4  tablespoons		parsely, fresh, chopped
4  teaspoons		basil, dried, crushed
12  ounces		ricotta cheese
1/3  cup		parmesan cheese, grated
1		egg, large, beaten
8  ounces		manicotti shells

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Brown ground beef, drain. Add vegetable and olive oils to skillet, along with onion, garlic, tomato paste, water, 1 1/2 tsp of the salt, pepper, parsley, and basil. Simmer for 45 minutes, uncovered, stirring occasionally.
In a bowl combine ricotta, 1/3 cup of parmesan, and egg; add remaining 2 tbsp parsley, remaining 1/4 tsp salt, and pepper to taste.
Cook maincotti in boiling salted water until tender, drain, and then rinse in cold water.
Using a pastry bag, fill manicotti with cheese mixture or cut lengthwise with with scissors, open, fill, and reform.
Pour one half the tomato meat sauce into a 7x11 inch baking dish. Arrange stuffed manicotti in a layer, overlapping slightly. To with remaining sauce, sprinkle with parmesan cheese.
Bake in a preheated 350 degree oven for 25 to 30 minutes.