BAKED MANICOTTI WITH CHEESE FILLING

FOR THE SAUCE:
1/3 cup olive oil
1 1/2 cup onion, finely chopped
1 clove garlic, crushed
4 cups canned Italian tomatoes, undrained (or one 35-ounce can)
1 (6 ounce) can tomato paste
2 tablespoons chopped fresh parsley
1 tablespoon salt
1 tablespoon sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon pepper
1 1/2 cups water

FOR THE CREPES:
6 eggs, at room temperature
1 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt
1 1/2 cups water

FOR THE FILLING:
2 lbs ricotta cheese
1 (8 ounce) package mozzarella cheese, diced
1/3 cup plus 1/4 cup grated parmesan cheese, divided use
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

TO MAKE THE SAUCE:
In hot oil in 5-quart Dutch oven, saute onion and garlic 5 minutes.

Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork. Bring to boiling, and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.

TO MAKE THE CREPES:
In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water; with electric mixer, beat just until smooth. Let stand 1/2 hour or longer.

Slowly heat an 8-inch non-stick skillet. (If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.)

Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom. Cook over medium heat until top is dry but
bottom is not brown. Turn out on a wire rack to cool. Continue cooking until all of the batter is used. As the manicotti cool, stack them with waxed paper between them.

MAKE FILL THE MANICOTTI:
In large bowl, make the filling by combining ricotta, mozzarella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley; beat with wooden spoon to blend well. Spread about 1/4 cup filling down the center of each manicotti, and roll up.

Spoon 1 1/2 cups sauce into each of 2 (12x8x2-inch) baking dishes (or, if preparing for the freezer, see Freezing Instructions below.)* Place eight rolled manicotti seam side down, in single layer; top with five more rolled manicotti. Cover with 1 cup sauce; sprinkle with the remaining 1/4 cup Parmesan.

Bake, uncovered in a preheated 350 degree F oven for 1/2 hour, or until bubbly.

*FREEZING INSTRUCTIONS:

TO FREEZE:
Line baking dish with large piece of foil that will also fold up to cover the top; assemble as directed but do not bake. Fold foil over the top to seal, and freeze in dish. When frozen, remove dish and return manicotti to freezer.

TO THAW AND BAKE:
Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake the thawed manicotti, uncovered, 1 hour in a preheated 350 degree F oven.

Makes 6 servings
Source: McCall's Cooking School