manicotti

this is one of my very favorite things to eat. but it has to be my way or it doesn't quite cut it. i realize that sounds snooty, but it's taken me a few long years to tweak it and now it's just the way i like it. here's the way i do it:

ingredients and instructions

14 manicotti shells, cooked per package instructions, drained and rinsed

sauce

2 full bulbs roasted garlic--instructions for roasting here.
1 1/2 T olive oil
2 1/2 lbs canned whole tomatoes, chunked (i like mine bigger than diced)
1 T oregano
1 T basil
1 t thyme
pinch rosemary
2 heaping tablespoons sugar

bring first three ingredients to a boil. lower to a simmer, add remaining ingredients and let simmer 1 1/2 - 2 hours.

filling

2 lbs ricotta
3 eggs
1/2 C (or more) fresh parsley or spinach
salt and pepper to taste
1 C grated romano or parmesan
1 - 1 1/2 C shredded mozzarella

whip together the ricotta and eggs until well blended. stir in remaining ingredients

assembly

fill a large baking dish with 1/2 C sauce; fill manicotti shells with cheese filling (i use a cake decorating tool and it works great); place shells into the baking dish, drizzle with desired amount of sauce (leave some to add after it has baked), sprinkle with 1/4 C each of romano/parmesan and mozzarella and bake @ 425 for 20 min or until the cheese starts to brown.