| | SAUCE |
| 6 | tb | Olive oil |
| 1 | | Clove garlic; minced |
| 1 | md | Onion; chopped |
| 2 | tb | Chopped parsley |
| 2 | cn | (32 oz.) tomatoes (I chop them up or whir them in the food processer two or three pulses) |
| 1 | cn | (16 oz.) tomato sauce |
| 1 | ts | Salt (up to 1-1/2) |
| 1 | ds | Pepper |
| 1 | ts | Sugar |
| 1/2 | ts | Crumbled basil |
| | CHEESE FILLING |
| 15 | oz | Ricotta cheese or small curd cottage cheese (up to 16) |
| 1/4 | lb | Mozzarella cheese; finely chopped or grated |
| 1 | tb | Finely chopped parsley |
| 3 | tb | Grated parmesan cheese |
| 2 | | Teaspoonns granulated sugar (I usually omit the sugar) |
| 1 | | Lightly beaten egg (I frequently use egg substitute) |
| | Salt & pepper to taste |
