Instructions: To make the sauce, gently sauteethe onion and garlic in olive oil in a saucepan over medium heat until the onion is translucent, about 5 minutes. Add tomato paste and stir. Slowly add 4 tomato paste cans of water and stir. Add seasonings and allow the sauce to simmer while you prepare the manicotti and filling.

Bring a large pot of water to a boil, add the olive oil and drop in the manicotti. Cook just until al dente, about 10 to 15 minutes. Drain and run cold water over the manicotti in a colander. Set aside.

To make the filling, beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter; beat until combined. Add the salt, pepper, and basil. Beat on low just until everything is combined.

Set oven to 350F.

Gently fill the cooked manicotti with the cheese mixture and arrange in 2 buttered 9- by 13-inch pans. Cover the pasta in each pan with half the sauce; sprinkle on additional Parmesan. Bake in pre-heated oven for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling.

Makes 7
servings.

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