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MAKE SAUCE:.
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Heat oil in a 5-quart Dutch oven (or any large sauce pan), saute onion and garlic 5 minutes.
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Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with a fork.
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Bring to a boil, and reduce heat.
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5
Simmer mixture, covered and stirring occasionally, 1 hour.
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6
MAKE MINICOTTI:.
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In a medium bowl, combine 6 eggs, flour, 1/4 teaspoon salt, and 1 1/2 cups water; with electric mixer, beat just until smooth.
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8
Let stand 1/2 hour or longer.
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9
Slowly heat an 8-inch skillet (if not using a skillet with a non-stick surface, bursh skillet lightly with butter before each manicotti - or spray with Pam).
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Pour in 3 tablespoon of batter rotating the skillet quickly to spread the batter evenly over the bottom.
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Cook over medium heat until top is dry but bottom not brown.
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Turn out on a wire rack to cook.
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As the manicotti cool, stack them with waxed paper between them.
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14
PRE-HEAT OVEN: 350F.
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MAKE FILLING:.
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In a large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan, the eggs, salt, pepper, and parsley; beat with a wooden spoon to blend well.
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Spread about 1/4 cup filling down the center of each manicotti, and roll up.
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Spoon 1 1/2 cups sauce into each of the 2 (12 x 8 x 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 cup sauce; sprinkle with Parmesan.
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Bake uncovered, 1/2 hour, or until bubbly.
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22
TO FREEZE:.
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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 frozen, remove dish.
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26
To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw.
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Bake uncovered, 1 hour in 350F oven.
