1 pkg. (8 oz.) manicotti shells, cooked according to package directions
Combine 1/4 cup water and sausage in large covered saucepan; cook over medium heat 5 minutes. Uncover and allow sausage to brown well. Drain sausage on paper towels; set aside.
Brown beef and onion in same saucepan over medium heat; drain. Stir in tomato purée, tomato paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt and 1 cup water; cover and simmer 45 minutes.
Cut sausage into bite-size pieces; add to beef mixture. Simmer 15 minutes, stirring occasionally.
Combine eggs, Ricotta, Parmesan and 2 cups Mozzarella cheese, parsley, 1-1/2 tsp. basil and 1/2 tsp. salt in large bowl. Spoon into manicotti pasta shells; set aside.
Spoon half of meat sauce into large shallow baking pan or two 11x7-inch pans. Place cheese-stuffed pasta shells on top. Spoon remaining meat sauce over manicotti. Sprinkle with remaining Mozzarella. Bake in preheated 375°F oven 30 minutes or until heated through.