| 1 | pk | Manicotti (12 or so shells) |
| | SAUCE |
| 2 | lb | Tomatoes, crushed (1 large can) |
| 2 | lb | Tomatoes, whole (1 large can) |
| 4 | tb | Tomato paste |
| 6 | | Garlic cloves (or less) |
| 2 | c | Onions, chopped |
| 1/2 | c | Olive oil |
| 1/2 | ts | Black pepper |
| 2 | | Bay leaves |
| 1 | tb | Basil |
| 1 | tb | Oregano |
| 1/2 | ts | Tarragon |
| 1/4 | ts | Thyme |
| 1/4 | ts | Rosemary |
| 1/4 | ts | Red pepper flakes |
| | Cayenne pepper, to taste |
| 1 | ts | Parsley, preferably fresh, but dry will do |
| 1 | ds | Red wine, dry |
| | FILLING |
| 1/2 | c | Parsley, chopped |
| 1 | lb | Ricotta |
| 2 | | Eggs |
| 1 | c | Mozzarella, shredded |
| 1/2 | c | Parmesan cheese, grated |
| 1/2 | c | Romano cheese, grated |
| 1/2 | ts | Black pepper |
| 1 | | Garlic clove, crushed |
