Categories: Italian

Ingredients

• 1/4 c chopped onion
• 1 clove garlic, minced
• 1 tbs oil
• 1 can tomatoes, cut up
• 1 can tomato sauce
• 1 tsp sugar
• 1 tsp dried oregano
• 1/4 tsp dried thyme
• 1 bay leaf
• 8 manicotti shells
• 2 beaten eggs
• 2 c mozzarella, shredded
• 1 1/2 c ricotta cheese
• 1/2 c parmesan cheese
• 1/2 c parsley
• 1/2 tsp dried oregano
• pepper

Directions

1. For sauce, in a saucepan cook onion and garlic in hot oil until tender. Addundrained tomatoes, tomato sauce,sugar, oregano, thyme and bay leaf and bring to boil and simmer uncovefred for 20to 25 minutes. Cook pasta per pkg directions drain and rinse in cold water. For filling, stir together eggs, half of the mozzarella, the ricotta, parmesan, parsl;ey, oregano and papper. Spoon filling into manicotti. Pour half of the tomato mixture into rectangular baking dish. Arrange manicotti in the dish and pour remaining sauce over shells. Sprinkle remaining mozzarella on top.

2. Bake covee in 350oven for 35 to 40 minutes.

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