12 manicotti shells

SAUCE:

3 tbsp. oil
1 clove garlic, minced
1 med. onion, chopped
2 tbsp. fresh parsley, chopped

Heat oil; add remaining ingredients and cook until garlic and onion are tender.

Add: 16 oz. tomato sauce 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. basil 1/4 tsp. oregano

Simmer uncovered, breaking up tomatoes and stirring occasionally for 15 minutes.

FILLING:

1 pt. Ricotta or cottage cheese
1 c. Mozzarella cheese, grated
3 tbsp. parsley, chopped
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. Parmesan cheese
1 egg, slightly beaten

Combine all ingredients and mix well. Fill uncooked shells using a spoon or knife. Pour some of the sauce into a long baking dish. Arrange filled shells in a single layer. Add remaining sauce. Cover with foil and seal tightly.

Bake at 375 degrees for 50 minutes. Remove foil. Sprinkle with more Parmesan cheese and bake 10 minutes longer. Let stand a few more minutes before serving. Serves 6.