Manicotti

Sauce
1/3 cup olive oil
1 1/2 cups onion, chopped
1 clove garlic, crushed
1 can (35 ounces) tomatoes
1 can (6 ounces) tomato paste
2 tablespoons parsley
1 tablespoon salt
1 tablespoon sugar
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon pepper
1 1/2 cups water

Manicotti
6 eggs
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 cups water

Filling
2 pounds ricotta cheese
1 package (8 ounces) mozzarella cheese
1/3 cup Parmesan cheese, plus more for topping
2 eggs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parsley

Sauce: Heat oil in a large pot over medium-high heat. Sauté onion and garlic for 5 minutes. Add tomatoes, tomato paste, parsley, salt, sugar, oregano, basil, pepper and water. Mash tomatoes with a fork. Bring to a boil and reduce heat. Simmer, covered, stirring constantly, for 1 hour.

Manicotti: In medium bowl, combine eggs, flour, salt and water. Beat with a mixer until smooth. Let stand 1 hour.

Slowly heat a small skillet. Pour 1/4 cup batter evenly over bottom. Cook batter over medium heat until top is dry. Turn out onto wax paper to cool. Repeat with remaining batter, cooking 1/4 cup at a time.

Preheat oven to 350 degrees.

Filling: In a large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan cheese, eggs, salt, pepper and parsley. Blend with a spoon.

Assembly: Spread 1/4 cup filling down the center of each manicotti and roll up.

Baking: Spoon 11/2 cup sauce into two 12-by-8-by-2-inch baking dishes. Place 8 manicotti, seam side down, in a single layer. Top with 5 more manicotti. Cover with 1 cup sauce and sprinkle with Parmesan cheese. Bake uncovered for 30 minutes or until bubbly.

Makes about 12 servings.