Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SAUCE***
   1      large         onion -- chopped
   4      cloves        garlic -- pressed
   2      tablespoons   olive oil
  12      ounces        tomato paste -- canned
   4      cans          water
   2      tablespoons   fresh oregano -- finely chopped
   1      small         bay leaf
   1      teaspoon      salt
     1/2  teaspoon      freshly ground black pepper
                        ***PASTA***
   1      teaspoon      olive oil
  14                    manicotti noodles
                        ***FILLING***
   1 1/2  cups          ricotta cheese
   6      large         eggs
     3/4  pound         fontina cheese -- grated
     1/4  pound         mozzarella cheese -- grated
     1/3  cup           parmesan cheese -- grated
   6      tablespoons   soft butter
   1      teaspoon      salt
     3/4  teaspoon      freshly ground black pepper
   2      tablespoons   fresh basil -- finely chopped
                        parmesan cheese -- freshly grated
                        chopped fresh cilantro -- garnish

Preparation:

To make the sauce, gently sauté‚the onion and garlic in olive oil in a saucepan over medium heat until the onion is translucent, about 5 minutes. Add tomato paste and stir. Slowly add 4 tomato paste cans of water and stir. Add seasonings and allow the sauce to simmer while you prepare the manicotti and filling. Bring a large pot of water to a boil, add the olive oil and drop in the manicotti. Cook just until al dente, about 10 to 15 minutes. Drain and run cold water over the manicotti in a colander. Set aside. To make the filling, beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter; beat until combined. Add the salt, pepper, and basil. Beat on low just until everything is combined. Set oven to 350F. Gently fill the cooked manicotti with the cheese mixture and arrange in 2 buttered 9- by 13-inch pans. Cover the pasta in each pan with half the sauce; sprinkle on additional Parmesan. Bake in pre-heated oven for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling. Makes 7 servings.