Manicotti

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Heat olive oil in a skillet over medium heat. Add garlic and saute about 20 seconds until lightly golden.
Stir in crushed tomatoes and basil and let simmer, partially covered with lid while preparing pasta and filling, about 15 minutes.

Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente and drain.
Meanwhile prepare Manicotti filling: In a large mixing bowl, using a fork blend together ricotta cheese, eggs, parsley, a little salt and pepper.
Stir in grated mozzarella and parmesan cheese and mix until well blended.
Divide cheese mixture evenly among the 14 manicotti noodles stuffing each one full (you can do this using a large piping bag, or stuff by hand while hold one hand over the bottom opening of the manicotti noodle and fill each full).
Spread 1 1/2 cups sauce in bottom of two 11 by 7-inch baking dishes, or you can use one 13 by 9-inch baking dish and spread with 2 1/2 cups sauce.
Align stuffed manicotti over marinara layer in a single layer in the two baking dishes (or the single 13 by 9-inch dish).
Pour marinara sauce evenly over filled manicotti noodles (you can either cover pasta entirely, or just cover with a row of sauce down the center - then reserve remaining sauce for another use).
Cover with foil and bake in preheated oven until cooked through, about 35 to 40 minutes, or until cheese has melted through to center. Serve warm.

Note that each brand of crushed tomatoes varies quite a bit in thickness. I like Contadina brand here because it’s thinner so it thickens as it simmers. If you start with one that’s too thick you may need to add some water so it’s not thick and pasty.

Manicotti#