Manicotti

Recipe from Laura Hine

Sauce:
3 tbsp. of olive oil
1 small onion, chopped
1 clove garlic, minced
1 6oz. can tomato paste
1 14oz. can diced tomatoes
2 c of water
½ tsp. salt
1 bay leaf
½ tsp. dry basil or 2 tbsp. fresh chopped basil

Filling:
2 c shredded Mozzarella cheese
½ c shredded Parmesan cheese
1 c Ricotta cheese
2 eggs, slightly beaten
½ c chopped parsley
½ tsp. salt
¼ tsp. pepper
12 manicotti shells
More grated cheese for the top of the manicotti

Sauté onion in olive oil over medium heat till translucent.  Add the garlic and cook for two more minutes. Add the rest of the ingredients.  Bring to a boil over medium high heat. When boiling lower heat and simmer for about one hour.  Preheat oven to 400°.

Place some of the sauce in the bottom of a 9x13 pan. Fill the shells and place them in the pan.  After the shells are filled cover the shells with the rest of the sauce.  Cover the pan with foil and bake for 40 minutes.  After 40 minutes, remove the pan from the oven.   Remove the foil and sprinkle the top of the dish with the remaining cheese. Replace the pan and bake for 5 additional minutes or until cheese is melted. Remove from the oven and let cool for about ten minutes.  Enjoy!