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1/4 cup chopped onion
1 Clove garlic, crushed
2 T oil

I double this sauce recipe:
16 oz can tomatoes, cut up
8 oz can tomato sauce
2/3 cup water
2 t sugar
2 t dried oregano leaves, crushed
1/2 t dried thyme leaves, crushed
1/2 t salt
2 small bay leaves

12 manicotti shells
2 beaten eggs
12 oz ricotta or cottage cheese
1 8 oz package shredded mozzarella cheese (1/2 in stuffing; 1/2 on top)
1/2 c grated Parmesan cheese
1/4 c snipped parsley
1/4 t salt
Dash pepper

Advance prep: In a 2 quart saucepan cook onion and garlic in oil till tender. Add tomatoes, tomato sauce, water, sugar, oregano, thyme, the first 1/2 t of salt and bay leaf. Bring to boil, simmer uncovered for 45 minutes. Remove bay leaf.

Combine eggs, ricotta or cottage cheese, half the mozzarella, Parmesan, parsley, 1/4 t salt and pepper. Spoon cheese misture into shells.

Pour about half the tomato mixture into a 13 1/2 x 8 3/4 x 1 3/4 inch baking dish. Arrange stuffed shells in baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella over top. Cover with foil and refrigerate up to 24 hours.

Bake covered at 350 degrees until hot and bubbly, about 45 to 50 minutes. 6 servings.

Sounds yummy, I love Manicotti, and will give this recipe a try! Thanks

a couple questions Anita do you pre-cook the pasta? and do you need to put them in the fridge for awhile or is that just showing that you can make them ahead?
sheila

Sheila, I do not precook the pasta. The refrigeration is not necessary.