Manicotti

Sauce
2 lb crushed tomatoes (1 large can)
2 lb whole tomatoes (1 large can)
4 Tbsp tomato paste
4-6 garlic cloves
2 cups chopped onions
1/2 cup olive oil
1/2 tsp black pepper
2 bay leaves
1 Tbsp basil
1 Tbsp oregano
1/2 tsp tarragon
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp red pepper flakes
cayenne pepper, to taste
1 tsp parsley, preferably fresh, but dry will do
dash dry red wine

Filling
1/2 cup chopped parsley, fresh is much better
1 lb ricotta
2 eggs
1 cup shredded mozzarella
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp black pepper
1 garlic clove, crushed

Manicotti
1 box manicotti (12 or so shells)

Make sauce: Sauté onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown.

Add cans of tomatoes along with paste, breaking any large chunks.

Add in seasonings and red wine. Simmer, stirring occasionally, for 20-30 minutes.

Make filling: mix filling ingredients in bowl, reserving 1/2 cup of the shredded mozzarella to sprinkle on top.

Preheat oven to 350 deg. F.

Cook manicotti until they are al dente (follow the instructions on the box). Drain, and stuff each with filling mixture.

Cover baking pan with 1/2 inch of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella.

Bake at 350 deg. F for about 20 minutes, until cheese is nicely browned and sauce is bubbling.