Beef Stuffed Cannelloni

16 cannelloni or manicotti shells
1/2 pound lean ground beef
1 tablespoon olive oil
3 cloves garlic, minced
1/2 small onion, chopped
1/2 cup parmesan cheese, grated
2 eggs, beaten
2 cups Tomato Sauce
8 sun-dried tomatoes
1/2 cup boiling water
salted water

1. Preheat the oven to 350 degrees.
2. Prepare the tomato sauce recipe as directed, except add sun-dried tomatoes soaked in boiling water. The extra liquid will be useful to prevent the noodles from burning and the tomatoes will impart a richer flavor.
3. Bring enough salted water to a boil to cover the noodles and cook them until just tender. Remove from the water and cool to the touch.
4. Meanwhile, heat olive oil with onions and garlic in a large skillet over medium heat.
5. When onions are softened, add the ground beef and cook until no longer pink, about 15-20 minutes.
6. Drain excess fat from the ground beef and transfer to a boil.
7. Add eggs and parmesan cheese to the ground beef and mix well.
8. Fill the shells with ground beef mixture.
9. Spoon a thin layer of sauce on the bottom of a large baking dish, then layer the shells on top.
10. Cover the shells with the remaining sauce. Add additional cheese as desired and bake until shells gently crisp or until cheese starts to brown, about 25 minutes.

Makes 4 servings