SAUCE:

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

Manicotti:
6 eggs (at room temperature)
1 1/2 c. unsifted all purpose flour
1/4 tsp. salt

FILLING:

2 lb. ricotta cheese (or cottage cheese)
1 pkg. (8 oz.) mozzarella cheese diced
1/3 c. grated Parmesan cheese
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped parsley
1/4 c. grated parmesan cheese (to be sprinkled on top)

Make sauce: In hot oil in 5 quart Dutch oven saute onion, garlic for 5 minutes. Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork. Bring to boiling, reduce heat, simmer, covered, stirring occasionally for 1 hour.

Make Manicotti: In medium bowl, combine 6 eggs, flour, 1/4 salt and 1 1/2 cups water with electric mixer. Beat until smooth. Let stand 1/2 hour or longer. Slowly heat in 8 inch skillet. Pour in 3 tablespoons batter rotating skillet, quickly to spread batter evenly over bottom. Cook over medium beat until top is dry but bottom is not brown. Turn out on wire rack to cool. Continue until batter is used. As manicotti cool, stack them with waxed paper between them. Preheat oven to 350 degrees.

Filling: In large bowl combine ricotta, mozzarella, 1/3 cup parmesan, 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 cup sauce into each of 2 12x8x2 inch baking dishes. Place eight rolled manicotti seam side down in single layer; top with 5 more and cover with 1 cup sauce, sprinkle with parmesan. Bake uncovered 1/2 hour or until bubbly. To freeze line baking dish with foil, assemble as directed. Fold foil over to seal, and freeze in dish. To serve thaw 1 hour bake covered 1 hour in 350 degrees each dish serves 6.