1/3 c. olive or salad oil
1 1/2 c. finely chopped onion
1 clove garlic, crushed
1 can (2 lb. 3 oz.) Italian tomatoes, undrained
1 can (6 oz.) tomato paste
2 tbsp. chopped parsley
1 tbsp. salt
1 tbsp. sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/4 tsp. pepper
1 1/2 c. water

In hot oil in 5 quart Dutch oven, saute onion and garlic 5 minutes. Mix in rest of sauce ingredients, mashing tomatoes with fork. Bring to boiling, and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.

MANICOTTI:

6 eggs, at room temp.
1/4 tsp. salt
1 1/2 c. sifted all-purpose flour
1 1/2 c. water

FILLING:

2 lbs. Ricotta cheese
1 pkg. (8 oz.) Mozzarella cheese, diced
1/3 c. grated Parmesan cheese
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped parsley
1/4 c. grated Parmesan cheese

In large bowl, combine 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 two 12x8x2 inch baking dish. Place eight rolled manicotti, seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly.

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

If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.