1small bay leafI like to crush my bay leaf and leave it in the sauce
8manicotti shells
2beaten eggs
2cupsshredded mozzarella cheese8oz.
1 1/2cupsricotta cheese
1/2cupgrated Parmesan cheese
1/4cupsnipped parsleyI use a couple of Tbsp. dried
1/2tsp.dried oreganocrushed
dash of pepper
Instructions
For the sauce: In a 2-quart saucepan cook onion and garlic in hot oil till tender but not brown.
Add undrained tomatoes, tomato sauce, sugar, 1 teaspoon oregano, thyme, and bay leaf. Bring to boiling; reduce heat.
Simmer, uncovered, for 20-25 minutes. Remove from heat; discard bay leaf. (since I crush mine, I never have to remember to remove it)
Preheat oven to 350.
Cook manicotti according to package directions; (usually 7 minutes is perfect) drain. Rinse shells in cold water.
For the filling: In a medium mixing bowl stir together eggs, half of the mozzarella cheese, ricotta, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and a dash of pepper.
Spoon filling into manicotti, using a spoon that will fit inside each shell without tearing it.
Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish.
Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese on top.
At this point, you can cover and refrigerate for up to 24 hours, or bake covered for 35-40 minutes. Manicotti should be heated through.
Notes
This recipe can also be used to stuff giant pasta shells.