FILLING: Brown beef and onion until almost done; add garlic and continue to cook for 1-2 more minutes. Drain fat (transfer to a paper plate lined with paper towel to absorb all the grease).

In a medium bowl, mix beef mixture, egg, cheese and oregano. Set aside, or refrigerate, until ready to fill manicotti shells.

SAUCE: Combine tomato sauce, water, sugar, oregano, basil, marjoram, water, and garlic. Set aside, or refrigerate until ready to assemble.

Drop shells into boiling salt water a couple at a time, for about 3-4 minutes and drain. Rinse in cold water, set aside. Do not over cook, it is easier to stuff shells when they are semi cooked.

TO ASSEMBLE: Pour 1 cup of sauce into a greased 9 x 13-inch baking dish.

Carefully stuff shells with meat mixture. Place in baking dish and cover with remaining sauce. Cover with foil.

Bake at 350 degrees for about 35-40 minutes until sauce is bubbly.

When done baking, remove foil and sprinkle a little fresh Parmesan cheese on top. Bake an additional few minutes until cheese is melted and serve.