1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the cup of onion and 2 crushed garlic cloves, stirring frequently, until translucent, 2 to 4 minutes. 2. Add two 28-ounce cans whole tomatoes in juice, 1/2 teaspoon parsley, and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 45 minutes. Season with salt and ground pepper. 3. Cook pasta, drain, and cool. 4. Preheat oven to 375 degrees. 5. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. 6. Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each). 7. Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. 8. Line up manicotti in baking dish, and cover with 2 cups sauce. 9. Sprinkle with remaining 1/2 cup shredded Parmesan. 10. Bake until bubbly, about 30 minutes. ---------------------------------------------------------------------------
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Ingredients
