No Boil Manicotti

Ingredients

Sauce

• 1 (15 ounce) can diced tomato
• 1 (6 ounce) can tomato paste
• 3/4 cup water
• 1 tablespoon onion flakes
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried oregano
• 1 teaspoon sugar
• 3 dashes salt
• 3 dashes ground black pepper

Directions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Combine Ricotta, 4 oz Mozzarella, parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.

3. 3

   Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).

4. 4

   Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.

5. 5

   Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.

6. 6

   Pour sauce over manicotti covering completely.

7. 7

   Cover baking dish with aluminum foil, crimping edges to seal tightly.

8. 8

   Bake for 40 mintutes at 400 degrees.

9. 9

   Remove foil, sprinkle generously with remaining mozzarella.

10. 10

    Bake uncovered for 5 minutes or until cheese is melted.