SAUCE:

1/3 cup olive oil or salad oil
1 1/2 cups finely chopped onions
1 clove garlic, crushed
1 (28 oz.) can Italian tomatoes, undrained
1 tsp. dried basil leaves
1 (6 oz.) can tomato paste
2 tbsp. chopped parsley
1/4 tsp. pepper
1 tbsp. salt
1 tbsp. sugar
1 tsp. oregano

In hot oil in 5 quart Dutch oven, sauté onion and garlic until golden, 5 minutes. Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork. ring to boiling; reduce heat. Simmer mixture covered and stirring occasionally, 1 hour.

MANICOTTI:

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

In a medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt and 1 1/2 cups water with electric mixer; beat until smooth. Let stand 1/2 hour or longer.

Slowly heat an 8-inch skillet (use a non-stick skillet, otherwise, you'll need to oil the pan from time to time). 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 cools, stack them with waxed paper between them.

FILLING:

2 (16 oz. ea.) tubs Ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese, diced
1/3 cup grated Parmesan cheese
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped parsley
1/4 cup grated Parmesan cheese

Preheat oven to 350°F.

In a large bowl, combine Ricotta, Mozzarella, 1/2 cup Parmesan cheese, 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 8 rolled manicotti, seam side down, in a single layer; top with 5 more. Cover with 1 cup sauce. Sprinkle with Parmesan.

Bake uncovered at 350°F for 1/2 hour or until bubbly.

Makes 2 casseroles (each serves 6).