Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sugar
  • 1 (30-32) jumbo manicotti shells
  • 1 large egg, lightly beaten
  • 1 (15 ounce) container ricotta cheese (425g)
  • 1/2 cup grated Parmesan cheese (about 50g)
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of grated nutmeg
  • 1 cup shredded mozzarella cheese (about 100g)

Instructions:

  1. Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, herbs, spices, sugar, salt, and pepper. Simmer for at least 20 minutes, stirring occasionally.
  2. Cook manicotti shells according to package directions, until al dente. Drain well and set aside to cool slightly.
  3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, pepper, and nutmeg. Mix until well combined.
  4. Using a spoon or piping bag, carefully fill each manicotti shell with the ricotta mixture.
  5. Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange the filled manicotti shells in the dish. Cover with the remaining tomato sauce and sprinkle with mozzarella cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  7. Let stand for 10 minutes before serving.