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1.
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Make sauce: In warm oil in 5-qt Dutch oven, saute/fry onion and garlic 5 min.
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Fold in rest of sauce ingredients and 1-1/2 c. water, mashing tomatoes with fork.
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Bring to boiling, and reduce heat.
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Simmer mix, covered and stirring occasionally, 1 hour.
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2.
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Make Manicotti: In medium bowl, combine 6 Large eggs, the flour, 1/4 tsp.
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salt, and 1-1/2 c. water; with electric mixer, beat just till smooth.
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Let stand 1/2 hour or possibly longer.
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Slowly heat an 8-inch skillet.
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* Pour in 3 Tbsp.
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batter, rotating the skillet quickly to spread batter proportionately over bottom.
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3.
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Cook over medium heat till top is dry but bottom is not brown.
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Turn out on a wire rack to cold.
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Continue cooking till all of the batter is used.
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As the manicotti cold, stack them with waxed paper between them.
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4.
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Preheat oven to 350 degrees.
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Make Filling: In large bowl, combine ricotta, mozzarella, 1/3 c. parmesan, the Large eggs, salt, pepper, and parsley; beat with wooden spoon to blend well.
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Spread about 1/4 c. filling down the center of each manicotti, and roll up.
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5.
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Spoon 1-1/2 c. sauce into each of two 12-by-8-by-2-inch baking dishes.
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Place eight rolled manicotti seam side down, in single layer; top with five more.
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Cover with 1 c. sauce; sprinkle with Parmesan.
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Bake, uncovered, 1/2 hour, or possibly till bubbly.
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6.
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To Freeze: Line baking dish with large piece of foil; assemble as directed.
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Fold foil over to seal, and freeze in dish.
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When frzn, remove dish.
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To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw.
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Bake, uncovered, 1 hour in 350 degree oven.
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*If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.
