1
["Make sauce: In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.", "Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.", "Bring to boiling, and reduce heat.", "Simmer mixture, covered and stirring occasionally, 1 hour.", "Make manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.", "Beat just until smooth.", "Let stand 1/2 hour or longer.", "Slowly heat an 8"" skillet. If you aren't using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.", "Cook over medium heat until top is dry but bottom is not brown.", "Turn out on a wire rack to cool.", "Continue cooking until all of the batter is used.", "As the manicotti cool, stack them with waxed paper between them.", "Preheat oven to 350.", "Make Filling: In large bowl, combine ricotta, mozarrella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley.", "Beat with wooden spoon to blend well.", "Spread about 1/4 cup filling down the center of each manicotti and roll up.", "Spoon 1 1/2 cups sauce into each of two 12x8x2"" baking dishes.", "Place 8 rolled manicotti seam side down in single layer. Top with 5 more.", "Cover with 1 cup sauce and sprinkle with parmesan.", "Bake, uncovered, 1/2 hour or until bubbly."]
