SAUCE:

1/3 c. oil
1 can tomato juice (6 oz.)
1/4 tsp. pepper
1 1/2 c. finely chopped onion
2 tbsp. chopped parsley
1 tbsp. sugar
1 clove garlic, crushed
1 tbsp. salt
1 tsp. dried oregano
1 can (2 lb. 3 oz.) tomatoes, undrained
1 tsp. dried basil leaves

MANICOTTI:

6 eggs at room temperature
1 1/2 c. unsifted flour
1/4 tsp. salt
1 1/2 c. water

FILLING:

2 lb. Ricotta cheese (may use 1/2 cottage cheese)
1 pkg. (8 oz.) Mozzarella cheese, diced
2 eggs
1/4 tsp. pepper
1 tbsp. chopped parsley
1 tsp. salt
1/3 c. Parmesan cheese

Make sauce: In hot oil in 5 quart Dutch oven, saute onion and garlic 5 minutes. Mix in remaining ingredients and 1 1/2 cup water, mashing tomatoes with fork. Bring to boiling, and reduce heat. Simmer mixture, cover and stir occasionally, 1 hour.

Manicotti: In medium bowl, combine 6 eggs, flour, salt and 1 1/2 cup water. With electric mixer, beat just until smooth. Let stand 1/2 hour or longer. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom. Cook over medium heat until top is dry but is not brown. Turn out on a wire rack to cool. Continue cooking until all the batter is gone. Stack with waxed paper between them. Preheat oven to 350 degrees.

Make filling: In large bowl, combine Ricotta, cottage cheese, Mozzarella, 1/3 cup Parmesan, the eggs, salt, pepper, and parsley. Beat with a wooden spoon to blend well. Spread about 1/4 cup filling down the center of each manicotti and roll up.

Spoon 1 1/2 cup sauce into each of two 12 x 8 x 2-inch baking dishes. Place eight rolled manicotti, seam side down, in single layer: top with 5 more. Cover with 1 cup sauce, sprinkle with Parmesan. Bake, uncovered, 1/2 hour or until bubbly.

To freeze: Line baking dish with large piece of foil. Assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish. To serve, unwrap, place in baking dish, and let stand for 1 hour to thaw. Bake 1 hour in 350 degree oven.