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1. Heat oven to 450 degree F. Combine ricotta, parsley, Parmesan, bread crumbs, egg whites, garlic, salt, and pepper in medium bowl. Spoon filling sparingly into each manicotti.
2. Spread 1/2 cup of the Basic Tomato Sauce in bottom of 13x9-inch baking pan. Arrange manicotti on top. Spread remaining 1-1/2 cups sauce over manicotti and sprinkle with remaining 1 tablespoon Parmesan. Cover and bake 15 minutes. Makes 4 servings.
1. Heat olive oil in Dutch oven over medium-high heat. Add onions and carrots; cook, stirring frequently, until soft, 10 minutes. Stir in garlic and cook 30 seconds. Stir crushed tomatoes, tomato puree, parsley, sugar to taste, salt, red pepper flakes, black pepper, thyme, and oregano. Bring to boil; reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, 20 minutes. Makes 8 cups.