Cheese Manicotti

• 1/4 c. chopped onion
• 2 Tbsp. salad oil
• 1 (8 oz.) can tomato sauce
• 1 tsp. sugar
• 1/4 tsp. dried thyme leaves, crushed
• 1/4 tsp. salt
• 12 manicotti shells
• 12 oz. fresh Ricotta cheese (1 1/2 c.; I use low-fat)
• 1 (8 oz.) pkg. shredded Mozzarella cheese
• 1/4 c. snipped parsley or 1 to 2 tsp. dried parsley
• 1/4 tsp. salt
• dash of pepper
• 1 clove garlic, crushed
• 1 (16 oz.) can tomatoes, cut up
• 1/3 c. water
• 1 tsp. dried oregano leaves, crushed
• 1 bay leaf
• 2 beaten eggs or substitute

1. In a 2-quart saucepan, cook onion and garlic in oil until tender but not browned.
2. Add tomatoes, tomato sauce, water, sugar, oregano, thyme, the first 1/4 teaspoon salt and bay leaf.
3. Bring to boiling; simmer, uncovered, for 45 minutes.
4. Remove bay leaf.

onion, salad oil, tomato sauce, sugar, thyme, salt, shells, ricotta cheese, mozzarella cheese, parsley, salt, pepper, clove garlic, tomatoes, water, oregano, bay leaf, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856478 (may not work)