SAUCE:

1/3 c. olive oil
1 1/2 c. finely chopped onion
1 clove garlic, crushed or minced very fine
1 (2 lb. 3 oz.) can Italian tomatoes, undrained
1 (6 oz.) can tomato paste
2 tbsp. parsley
1 tbsp. salt
1 tbsp. sugar
1 tsp. oregano
1 tsp. basil
1/4 tsp. white pepper
1 1/2 c. water

In a large pot heat oil. Saute onion and garlic for 5 minutes or until onion is golden. Add remaining ingredients. Roughly chop tomatoes. Bring to boiling point and reduce heat so that sauce simmers. Cover and simmer for 1 hour, stirring occasionally. NOTE: This sauce can be made ahead of time and frozen or refrigerated until ready to be used.

While sauce is cooking, make manicotti.

MANICOTTI:

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

Place all ingredients in large bowl. With electric mixer beat until smooth. Let stand 1/2 hour or longer in the refrigerator. Heat non-stick skillet. Pour in 3 tablespoons batter in center and rotate quickly to spread batter evenly over bottom (similar to making crepes). Cook over medium heat until top is dry but bottom is not brown. Place cooked manicotti on a large dish that has been lined with wax paper. Stack the manicotti by placing sheets of wax paper in between each one. After all the manicotti is made, preheat oven to 350 degrees. Place rack in the middle of oven.

CHEESE FILLING:

2 lbs. ricotta cheese
8 oz. Mozzarella cheese, shredded or grated
1/3 c. grated Parmesan cheese
2 eggs
1 tsp. salt
1/4 tsp. white pepper
1 tbsp. parsley
1/4 c. grated Parmesan cheese

In a large bowl mix all ingredients except 1/4 cup Parmesan. Mix with a wooden spoon until mixture is creamy.

Spread approximately 1/4 cup cheese filling down the center of each manicotti and roll up. Spoon 1 1/2 cups sauce into each of 2 (13"x9") pans. Line bottom of each pan with manicotti. Spoon some sauce over manicotti. Repeat layering until all manicotti is used and pour remaining sauce over all. Sprinkle with the 1/4 cup Parmesan cheese. Bake, uncovered for 1/2 hour or until bubbly. Makes 12 servings. NOTE: To freeze line baking pans with large pieces of foil. Assemble as directed. Fold foil over to seal and freeze in pan. When frozen, manicotti can be removed from pans and returned to freezer. To serve, unwrap and place back into baking pans. Thaw and bake as directed.