Julia's Manicotti

• 1 package pasta, manicotti shells approximately 12 shells
• 2 pounds tomatoes crushed, 1 large can
• 2 pounds tomatoes whole, 1 large can
• 4 tablespoons tomato paste
• 6 each garlic cloves or less
• 2 cups onions chopped
• 1/2 cup olive oil
• 1/2 teaspoon black pepper
• 2 each bay leaves
• 1 tablespoon basil
• 1 tablespoon oregano
• 1/2 teaspoon tarragon leaves
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary leaves
• 1/4 teaspoon red pepper flakes
• 1 x cayenne pepper to taste
• 1 teaspoon parsley leaves preferably fresh but dry will do
• 1 dash red wine dry
• 1/2 cup parsley leaves chopped
• 1 pound ricotta cheese
• 2 large eggs
• 1 cup mozzarella cheese
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1/2 cup romano cheese grated
• 1/2 teaspoon black pepper
• 1 each garlic cloves peeled and minced

1. MAKE SAUCE: Saute onions in large pot with olive oil over medium heat.
2. Add crushed garlic.
3. Cook until onions start to brown.
4. Add cans of tomatoes along with paste, breaking any large chunks.
5. Add in seasonings and red wine.
6. Simmer, stirring occasionally, for 20 to 30 minutes.
7. MAKE FILLING: mix filling ingredients in bowl, reserving about 1/2 cup of the shredded mozzarella to sprinkle on top.
8. Preheat oven to 350F (180C).
9. Cook manicotti until they are al dente (follow the instructions on the box).
10. Drain and stuff each with filling mixture.
11. Cover baking pan with about 1/2 inch of sauce, and arrange stuffed shells on top.
12. Cover with sauce and reserved mozzarella.
13. Bake at 350F (180C) F for about 20 minutes, until cheese is nicely browned and sauce is bubbling.

pasta, tomatoes, tomatoes, tomato paste, garlic, onions, olive oil, black pepper, bay leaves, basil, oregano, tarragon, thyme, rosemary, red pepper, cayenne pepper, parsley, red wine, parsley, ricotta cheese, eggs, mozzarella cheese, parmesan, romano cheese, black pepper, garlic

Taken from recipeland.com/recipe/v/julias-manicotti-47347 (may not work)