Cheese Manicotti

Ingredients

• 1/4 c. chopped onion
• 2 Tbsp. salad oil
• 1 (8 oz.) can tomato sauce
• 1 tsp. sugar
• 1/4 tsp. dried thyme leaves, crushed
• 1/4 tsp. salt
• 12 manicotti shells
• 12 oz. fresh Ricotta cheese (1 1/2 c.; I use low-fat)
• 1 (8 oz.) pkg. shredded Mozzarella cheese
• 1/4 c. snipped parsley or 1 to 2 tsp. dried parsley
• 1/4 tsp. salt
• dash of pepper
• 1 clove garlic, crushed
• 1 (16 oz.) can tomatoes, cut up
• 1/3 c. water
• 1 tsp. dried oregano leaves, crushed
• 1 bay leaf
• 2 beaten eggs or substitute

Directions

1. In a 2-quart saucepan, cook onion and garlic in oil until tender but not browned.
2. Add tomatoes, tomato sauce, water, sugar, oregano, thyme, the first 1/4 teaspoon salt and bay leaf.
3. Bring to boiling; simmer, uncovered, for 45 minutes.
4. Remove bay leaf.