Sauce: Heat 6 tablespoons olive oil in a large saucepan. Add clove garlic (minced), 1 medium onion (chopped), and 2 tablespoons snipped parsley. Saute until browned. Add 2 (32 ounce) cans whole tomatoes (cut up) and 2 (8 ounce) cans tomato sauce, 1 teaspoon sugar, and 1/2 teaspoon basil. Simmer about 20 minutes.

CHEESE FILLING:

1 lb. Ricotta cheese
1/4 lb. grated Mozzarella cheese
1 tbsp. snipped parsley
3 tbsp. Parmesan cheese
2 tsp. sugar
1 egg, slightly beaten

Mix all of the filling ingredients together. Fill uncooked manicotti shells with cheese mixture. Place in a lightly greased (I use Pam) 9 x 13 inch pan. Cover completely with the sauce. Cover and bake at 400 degrees for about 1 1/4 hours or until pasta is tender. Uncover and sprinkle with some Parmesan cheese and bake 15 minutes longer. Let sit about 15 minutes before serving. 10 servings.