Makes 18 manicotti, to serve 8-10. May be frozen before or after baking. May be refrigerated a few hours before baking if sauce and manicotti are well cooled before dish is put together.

MANICOTTI:

Combine 6 eggs, 1 1/2 cup water, 1 1/2 cup flour, 1/4 teaspoon salt. Beat until smooth. Refrigerate at least 30 minutes. Cook batter 3 tablespoons at a time in lightly greased crepe pan until top is dry. Cook on one side only.

SAUCE:

Saute in 1/3 cup olive or salad oil, 1 1/2 cup chopped onion, 1 clove garlic, crushed or minced. Add: 6 oz. tomato paste 2 tbsp. chopped parsley 1 tbsp. salt 1 tbsp. sugar 1 1/2 c. water

Simmer 1 hour.

FILLING:

1 lb. ricotta or cottage cheese
4 oz. diced Mozzarella cheese
1/4 c. Parmesan cheese
1 egg
1 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. pepper

Blend well. Roll up each crepe with about 1/4 cup filling. Place seam-side down in a broad baking dish which has been lightly oiled. Cover with sauce, sprinkle with Parmesan. Bake 30 minutes at 350 degrees.