MANICOTTI

MANICOTTI

Heat:                               1/3 c olive oil

Saute:                             1 1/2 c chopped onion

1 clove garlic

Mix in:                             1 can (2 lb, 3 oz) tomatoes (undrained)

1 can tomato paste

2 tbs chopped parsley

1 tsp salt

1 tbs sugar

1 tsp oregano leaves

                                        1 tsp basil leaves

                                        1/4 tsp pepper

                                        1 ½ cups water (use less)

Mash tomatoes with fork. 

Bring to boil, reduce heat. 

Simmer covered stirring occasionally for 1 hour.

Combine:                          2 lb ricotta cheese

1 pkg (8 oz) mozzarella cheese diced

1/3 c grated Parmesan

2 eggs

1 tsp salt 

1/4 tsp pepper

1 tbs chopped parsley

1/4 c grated Parmesan

Beat with wooden spoon to blend well. 

Stuff manicotti noodles.

Cover with sauce and bake.