Cheese Stuffed Manicotti (Uncooked Shells) - cooking recipe

Ingredients

Sauce
6 tablespoons olive oil
1 garlic clove (minced)
1 medium onion (chopped)
2 tablespoons snipped parsley
2 (32 ounce) cans whole tomatoes (cut up)
2 (8 ounce) cans tomato sauce
1 teaspoon sugar
1/2 teaspoon basil
Cheese Filling
1 lb ricotta cheese
1/4 lb grated mozzarella cheese
1 tablespoon snipped parsley
3 teaspoons parmesan cheese (grated)
2 teaspoons sugar
1 egg, slightly beaten
Topping
additional parmesan cheese, grated

Preparation

Sauce: Heat olive oil in a large saucepan.
Saute onion and garlic in oil until onion is transparent.
Add cut up tomatoes, tomato sauce, sugar, and basil.
Simmer about 20 minutes.
Filling: Mix ricotta, mozzarella, parmesan, parsley, sugar, and egg together.
Assemble: Fill uncooked manicotti shells with cheese mixture.
Place in a lightly greased 9 x 13-inch baking dish; cover completely with sauce.
Cover and bake at 400\u00b0F 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.