Baked Manicotti - Amy Clutter

Tomato Sauce:
1/2 c olive or salad oil
1 c water
2 c finely chopped onion
2 cloves crushed garlic
2 cans (1 lb) tomato puree
2 cans  (2 lb, 3 oz) Italian plum tomatoes
1/4 c chopped parsley
2 tbl sugar
2 tbl salt
3 tsp dried oregano
1 tsp dried basil
1/4 tsp pepper
1 tsp fennel seed

In a large saucepan, saute onion and garlic In hot oil for 5 minutes or until tender. Add other ingredients and bring to a boil. Lower heat and simmer, covered, 1 hour, stirring occasionally.

Shells:
2 pkg (12 shells/ea) manicotti
3 tbl olive or salad oil
1 c chopped onion
2 cloves crushed garlic
2 lb ground chuck
1 egg, slightly beaten
1 tbl salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp pepper
2 pkg (8 oz) mozzarella cheese
1 c grated parmesan cheese

In a large skillet, saute onion and garlic in hot oil for 5 minutes or until tender then remove. In the same skillet, brown beef. With a slotted spoon, transfer beef to onion mixture. Add egg, salt, herbs, pepper and 1 1/2 c sauce. Grate 1 1/2 pkg mozzarella into mixture and fill manicotti. Preheat oven to 375. Spoon 4 c sauce in bottom of 12x18 baking pan. Arrange 3 rows of manicotti, lengthwise (8 across). Cover with remaining sauce and sprinkle with Parmesan. Top with the remaining mozzarella. Bake, covered with tented foil 60 minutes, then uncover and bake for 10 minutes.

Serves 10