Baked Stuffed Manicotti

• 1/2 cup olive oil
• 2 cloves garlic minced
• 2 cups onions finely diced
• 32 ounces tomato puree (passata) 2 cans
• 56 ounces italian plum (roma) tomatoes canned, 2 large cans
• 1/4 cup italian parsley fresh, chopped
• 2 tablespoons sugar
• 2 tablespoons salt (use less to taste)
• 3 teaspoons oregano dried
• 1 teaspoon basil (or to taste)
• 1 teaspoon fennel seeds
• 1/4 teaspoon black pepper fresh ground
• 24 each pasta, manicotti shells 2 boxes
• 3 tablespoons olive oil
• 1 cup onions finely diced
• 2 pounds ground chuck (ground beef) mince
• 2 cloves garlic minced
• 1 large eggs lightly beaten
• 1 teaspoon salt
• 1 teaspoon oregano dried
• 1/2 teaspoon basil dried
• 1/4 teaspoon black pepper
• 16 ounces mozzarella cheese shredded
• 1 cup parmesan, parmigiano-reggiano cheese, grated

1. For the tomato sauce:
2. Heat 1/2 cup of olive oil in large saucepan over medium-high heat.
3. Saute 2 cups of onion and 2 cloves of garlic for about 5 minutes until tender.
4. Add the remaining ingredients for the sauce plus 1 cup of water.
5. Bring to a boil then lower the heat.
6. Cover and simmer for one hour, stirring frequently.
7. Cook manicotti shells according to the package directions, al dente.
8. Heat a large skillet over medium to medium high heat with 3 tablespoons of olive oil.
9. Add 1 cup of onion and 2 cloves of garlic and saute until translucent and tender.
10. Remove to a large bowl.
11. Add the ground chuck, ground beef or mince to the skillet and brown until cooked through.
12. Remove with a slotted spoon and add to the bowl with the onion.
13. Add egg, salt, herbs, pepper and 1 1/2 cup of the tomato sauce.
14. Stir to combine.
15. Add about 3/4 of the shredded mozzarella and mix into the meat mixture.
16. Preheat oven to 375F (190C).
17. Stuff the meat mixture into the Manicotti.
18. In a 17 x 9 inch baking dish, add 4 cups of tomato sauce (and any remaining meat mixture, if any).
19. Arrange 3 rows of Manicotti lengthwise and cover with the remaining sauce.
20. Sprinkle with the Parmesan and remaining mozzarella cheese.
21. Bake covered with foil for 60 minutes.
22. Uncover and bake for 10 minutes longer.
23. Allow to rest 10 minutes before serving.

olive oil, garlic, onions, tomato puree, italian plum, italian parsley, sugar, salt, oregano dried, basil, fennel seeds, black pepper, pasta, olive oil, onions, ground chuck, garlic, eggs, salt, oregano, basil, black pepper, mozzarella cheese, parmesan

Taken from recipeland.com/recipe/v/baked-stuffed-manicotti-52694 (may not work)