Classic Cheese Stuffed Manicotti with Meat Sauce

1 8oz package giant eagle manicotti
1lb ground Italian sausage or beef, browned and drained.
1 small white onion, chopped
2 cloves garlic, chopped
1 (28oz) can diced tomatoes, undrained.
1 (6oz) can tomato paste
1 tsp basil leaves
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1 (15oz) container ricotta cheese
2 cups mozzarella cheese, shredded, divided
1 cup provolone cheese, shredded
1/2 cup Parmesan cheese (grated)
1 large egg

Preheat oven to 350 degrees. Prepare manicotti according to package directions. drain and cool. Combine the meat, onion, and garlic in the large skillet. Cook over medium heat until onion is tender. Stir in the next si ingredients. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes. Combine ricotta, 1 cup mozzarella, provolone, Parmesan cheese, and egg. mix well. Stuff the cooked manicotti with the cheese mixture. Spread 1/2 of the sauce in the bottom of a 13X9-inch baking dish. Arrange manicotti over the sauce. Spoon the remaining sauce over the manicotti, cover with foil. Bake 35 minutes or until hot and bubbly. Uncover, top with remaining 1 cup of mozzarella cheese. backe and additional 5 minutes. Let stand 1- minutes before serving.