1/4 cup chopped onion
1 garlic clove, minced
1 tbsp. olive oil
1 (15 oz.) can tomatoes (Hunts)
1 (8 oz.) can tomato sauce
1 tsp. sugar
1 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1 small bay leaf
8 manicotti
2 eggs, beaten
2 cups shredded Mozzarella cheese
1 1/2 cups Ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
1/2 tsp. dried oregano, crushed
dash of pepper

For the sauce, in a 2-quart saucepan, cook onion and garlic in hot oil until tender but not brown. Add undrained tomatoes, tomato sauce, sugar, the teaspoon oregano, the thyme, and the bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes, or until thickened. Remove from heat; discard bay leaf. Meanwhile, cook manicotti according to package directions; drain. Rinse shells in cold water.

For filling, in a medium mixing bowl stir together eggs, half the Mozzarella cheese, Ricotta cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into manicotti.

Pour half the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle remaining Mozzarella cheese atop. If desired, cover and chill manicotti for up to 24 hours.

To serve, bake the stuffed manicotti, covered, in a 350°F oven for 35 to 40 minutes, or until heated through.

Notes: To add a little more zip to sauce I added a pinch of fresh crushed fennel seed into the sauce while it was simmering. Also, you may want to increase the amount of shredded Mozzarella by a cup.

Submitted by Robyn Louisell