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1
Saute 1 large chopped onion and 1 (seeded and chopped) sweet red bell pepper in 3 tablespoons olive or salad oil until tender.
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2
Mix 2 cloves (minced or pressed) garlic, 1 (28 ounces) tomatoes, 1/2 cup water, 1 teaspoon sugar, 1 teaspoon salt and 1 tablespoon dried basil leaves.
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3
Bring to a boil.
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4
Cover and simmer 20 minutes,uncover and cook, stirring occasionally, about 10 minutes.
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5
until sauce is reduced to about 1 quart.
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6
If I am in a real hurry I just use 1 (26 ounce) Hunts garlic and herb spaghetti sauce for the bottom and 1 (26 ounce) Hunts garlic and herb spaghetti sauce on the top.
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7
Spoon 1 cup of the tomato sauce into a greased 13x9 baking dish.
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8
Cook ground beef.
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9
Mix ground beef, parsley, onions, salt, herbs, cottage cheese, cheese and 1/4 cup of Parmesan cheese.
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10
Put about 1/4 cup of the meat mixture into uncooked manicotti shells.
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11
Place shells in baking dish.
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12
Pour the remaining sauce evenly over them.
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13
Sprinkle with remaining parmesan cheese.
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14
Cover tightly with foil (refrigerate, if made ahead).
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15
Bake at 350F until manicotti are tender about 1 1/4 hours (about 1 1/2 hours if refrigerated).
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16
Uncover bake 5 minutes to brown lightly.
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17
Serve sprinkled with additional parmesan cheese.
