Shelly's Recipe

*BAKED MANICOTTI SAUCE AND CHEESE *

Category: Pasta - Baked

Sauce
1/3 cup olive oil
1 1/2 cup finely chopped onion
1 clove garlic, minced
1 (2 lb, 3 oz) can Italian tomatoes, undrained
1 (6 oz) can tomato paste
2 tbsp chopped parsley
1 tbsp salt and sugar
1 tsp dried oregano and basil leaves
1/4 tsp pepper

Filling
2 lbs ricotta cheese
8 oz mozzarella cheese, diced
2 eggs
1 tsp salt
1/4 tsp pepper
1 tbsp chopped parsley
1/3 cup grated parmesan cheese
1 box manicotti shells, cooked al dente, drained
1/4 cup grated parmesan cheese

Sauce: In a Dutch oven, saute onion and garlic for 5 minutes. Add remaining ingredients and 1 1/2 cups water, mashing tomatoes with a fork. Bring to a boil and reduce heat. Simmer mixture, covered, stirring occasionally, for 1 hour.

While pasta is cooking, combine filling ingredients in a bowl and beat until well blended. Drain and rinse pasta shells. Spread about 1/4 cup filling into each cooked shell.

Spoon 1 1/2 cups sauce into 2 13x9 inch baking pans. Place 8 filled shells in a single layer; top with 5 more. Cover with 1 cup sauce; sprinkle with parmesan. Bake, uncovered, 1/2 hour, or until bubbly.

To Freeze: Line baking dish with a large piece of foil; assemble as directed. Fold foil over to seal and freeze dish. When frozen, remove dish. To serve: unwrap and place in a baking dish, and let stand for 1 hour to thaw. Bake, covered, for 1 hour at 350.