Baked Manicotti

• 2 Tbsp. salad oil
• 1/2 c. finely chopped onion
• 1 clove garlic, minced
• 1/2 tsp. oregano leaves, crushed
• 1 can tomato soup
• 1 soup can water
• 1 (6 oz.) can tomato paste
• 2 Tbsp. grated Parmesan cheese
• 1 small bay leaf
• 1 (15 oz.) container Ricotta cheese
• 1 c. Mozzarella cheese, shredded
• 1/2 c. grated Parmesan cheese
• 1 egg
• 1 Tbsp. chopped fresh parsley
• 10 manicotti shells, cooked and drained

1. To make sauce:
2. In a 3-quart saucepan over medium heat, in hot oil, cook onion, garlic and oregano until onion is tender.
3. Stir in soup, water, tomato paste, Parmesan cheese and bay leaf.
4. Heat to boiling; reduce heat.
5. Simmer, uncovered, for 30 minutes, or until desired consistency, stirring occasionally.
6. Discard bay leaf.

salad oil, onion, clove garlic, oregano, tomato soup, water, tomato paste, parmesan cheese, bay leaf, ricotta cheese, mozzarella cheese, parmesan cheese, egg, parsley, shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=389973 (may not work)