No Boil Manicotti

• 1 lb part-skim ricotta cheese
• 8 ounces shredded mozzarella cheese, divided
• 3 tablespoons shredded parmesan cheese
• 1 teaspoon sugar
• 1 egg, slightly beaten
• 2 -3 dashes nutmeg
• 1 tablespoon dried parsley
• 3 dashes ground black pepper
• 14 manicotti, uncooked
• Sauce
• 1 (15 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 3/4 cup water
• 1 tablespoon onion flakes
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried oregano
• 1 teaspoon sugar
• 3 dashes salt
• 3 dashes ground black pepper

1. Preheat oven to 400u0b0F.
2. Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
3. Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
4. Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
5. Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
6. Pour sauce over manicotti covering completely.
7. Cover baking dish with aluminum foil, crimping edges to seal tightly.
8. Bake for 40 minutes at 400u0b0F.
9. Remove foil, sprinkle generously with remaining mozzarella.
10. Bake uncovered for 5 minutes or until cheese is melted.

ricotta cheese, mozzarella cheese, parmesan cheese, sugar, egg, nutmeg, parsley, ground black pepper, sauce, tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt, ground black pepper

Taken from www.food.com/recipe/no-boil-manicotti-295082 (may not work)