Baked Manicotti with Cheese Filling
| Yield: | 6 Servings |
| Categories: |
| SAUCE | ||
| 1/3 | c | Olive oil |
| 1 1/2 | c | Onion; finely chopped |
| 1 | Clove garlic; crushed | |
| 1 | cn | Italian tomatoes; undrained, 2 lb.3 oz |
| 1 | cn | Tomato paste; 6 oz. |
| 2 | tb | Chopped parsley |
| 1 | tb | Salt |
| 1 | tb | Sugar |
| 1 | ts | Oregano leaves; dried |
| 1 | ts | Basil leaves; dried |
| 1/4 | ts | Pepper |
| MANICOTTI | ||
| 6 | Eggs; at room temperature | |
| 1 1/2 | c | All-purpose flour; unsifted |
| 1/4 | ts | Salt |
| FILLING | ||
| 2 | lb | Ricotta cheese |
| 1 | pk | Mozzarella cheese; diced, 8 oz. |
| 1/3 | c | Parmesan cheese; grated |
| 2 | Eggs | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Chopped parsley |
| 1/4 | c | Parmesan cheese |
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