TOMATO SAUCE:

3 tbsp. butter
1 lg. onion
1 lg. green pepper, seeded & chopped
2 (15 oz.) cans tomatoes
2 c. white wine
Pepper

FILLING:

4 c. ricotta (2 lbs.)
4 egg yolks
4 tbsp. chopped parsley
1 tsp. each thyme, basil, pepper
2 c. cooked salmon or 1 lg. can
1 box manicotti
Jack cheese to top

SAUCE: Melt butter, medium heat. Add onion and green pepper, cook until limp. Add tomatoes (chopped) and liquid, wine and pepper. Reduce heat and simmer, uncovered, about 20 minutes.

FILLING: Combine ricotta, egg yolks, parsley, thyme, basil, pepper; fold in salmon.

Noodles; cook 8 minutes; drain and rinse. Stuff with filling. Spread 1/2 sauce in 13"x9" pan. Put in stuffed noodles, top with sauce. Sprinkle Jack cheese on top. Bake at 350 degrees for 30 minutes. Sprinkle with Parmesan.

Very good!