Manicotti

Ingredients

• 1 ounce finely grated Parmigiano-Reggiano
• 2 pounds fresh ricotta
• 2 large eggs
• ¹/₃ cup parsley
• ½ teaspoon salt
• 1 ¼ cups all-purpose flour
• 3 tablespoons olive oil
• + 14 more ingredients
• • 1 medium onion
  • 3 garlic cloves
  • 2 28- to 32-oz cans Italian tomatoes in juice
  • ½ cup water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 1 ½ cups water
  • ½ teaspoon salt
  • 1 tablespoon unsalted butter
  • ½ teaspoon black pepper
  • ½ pound fresh mozzarella
  • 2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square
  • ¼ cup fresh basil

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, s...

View full recipe at Epicurious