Ricotta Manicotti

I know it takes extra time, but the sauce is what makes this recipe so fabulous. I recommend this as a first-class company meal. Enjoy :)

Basic Tomato Sauce
1 T olive oil
1 small diced onion
2 minced garlic cloves
2 28-oz. cans whole tomatoes in juice
1/4 tsp. oregano
salt and pepper to taste

In a medium saucepan, heat 1 Tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent (2-4 min).
Add two 28-oz. cans whole tomatoes in juice and 1/4 tsp. oregano. Simmer, stirring occassionally, breaking up tomatoes with a spoon until thickened (20-30 min). Season with salt and pepper. Makes 6 cups.

Ricotta Manicotti
2 pkgs (8 oz) manicotti noodles, cooked, drained, and cooled
2 15-oz containers part-skim ricotta cheese
2 eggs, beaten
1/2 tsp. thyme
1/2 tsp. oregano
1 1/2 c shredded parmesan cheese
Basic Tomato Sauce (above)

Cook pasta, drain, and cool. Preheat oven to 375 F. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 c parmesan. Season with 1 tsp. salt and 1/2 tsp pepper.
Coat bottom of a 9 x 13 baking dish with 2 c tomato sauce. Stuff cooled pasta shells with ricotta filling and place in baking dish. Cover with additional 2 c sauce and sprinkle remaining parmesan over top. Bake until bubbly, about 30 minutes.