Make 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, mashed tomatoes with fork. Bring to boiling and reduce heat. Simmer mixture, covered and stirring occasionally 1 hour.

SAUCE:

1/3 c. olive or salad oil
1 1/2 c. finely chopped onion
1 clove garlic, crushed
1 (2 lb. 3 oz.) can Italian tomatoes, undrained
1 (6 oz.) can 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

Make Manicotti: 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 skillet. 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.

MANICOTTI:

6 eggs, at room temperature
1 1/2 c. unsifted all-purpose flour
1/4 tsp. salt

Preheat oven to 350 degrees.

Make Filling: 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.

FILLING:

2 lb. ricotta cheese
1 (8 oz.) pkg. 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

Spoon 1 1/2 cups sauce into each of two 8x12x2 inch baking dishes. Place 8 rolled manicotti seam side down, in 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 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 oven.