Three-cheese Manicotti

Total Time: 1 hr 25 mins Preparation Time: 50 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 1 (14 1/2 ounce) can tomatoes, cut up
• 1 (8 ounce) can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon dried thyme, crushed
• 1 small bay leaf
• 8 dried manicotti
• 2 beaten eggs
• 2 cups shredded mozzarella cheese (8 ounces)
• 1 1/2 cups ricotta cheese or 1 1/2 cups cream-style cottage cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup snipped fresh parsley
• 1/2 teaspoon dried oregano, crushed
• 1 dash pepper

Recipe

• 1 for sauce, in a 2-quart saucepan cook onion and garlic in hotoil until tender.
• 2 add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and bay leaf.
• 3 bring to boiling; reduce heat.
• 4 simmer, uncovered, for 20 to 25 minutes or until thickened.
• 5 remove from heat; discard bay leaf.
• 6 meanwhile, cook pasta according to package directions; drain.
• 7 rinse shells in cold water.
• 8 for filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper.
• 9 spoon filling into manicotti.
• 10 pour half of the tomato mixture into a 2-quart rectangular baking dish.
• 11 arrange stuffed manicotti in the baking dish.
• 12 pour remaining sauce over shells.
• 13 sprinkle remaining mozzarella cheese atop.
• 14 bake the stuffed manicotti, covered, in a 350 degree f oven make-ahead tip: prepare as above, except do not bake.
• 15 cover and chill in the refrigerator for up to 24 hours.