Manicotti Noodles:

• 10–12 manicotti noodles, cooked al dente

For the Sauce:

• 6 Tbsp Olive Oil
• 1 large clove garlic, finely minced or put through a press
• 1 medium onion, minced
• 2 Tbsp dried parsley
• 2 15 oz cans diced tomatoes
• 2 8 oz cans tomato sauce
• ½ tsp dried basil
• 1 tsp salt
• dash of pepper

Filling:

• 15 oz container Ricotta Cheese
• ¼ pound Mozzarella cheese, grated (about 1 cup)
• 3 Tbsp Parmesan cheese
• 1 egg
• 1 Tbsp dried parsley
• 2 tsp sugar
• ½ tsp salt
• ⅛ tsp pepper
• More Parmesan Cheese for topping