Sauce

▢2 tablespoons extra-virgin olive oil
▢½ cup yellow onion, finely chopped
▢1 tablespoon minced garlic
▢1 teaspoon dried Italian seasoning
▢¼ cup tomato paste
▢28 ounces crushed tomatoes
▢14.5 ounces diced tomatoes, do not drain
▢1 teaspoon kosher salt
▢¼ teaspoon black pepper

Pasta

▢4 quarts water
▢1 tablespoon kosher salt
▢1 pound manicotti

Filling

▢2 cups whole-milk ricotta cheese
▢2 cups shredded mozzarella cheese, divided
▢½ cup grated parmesan cheese, plus more for garnish
▢1 large egg
▢1 tablespoon chopped Italian parsley, plus more for garnish
▢1 tablespoon chopped basil, plus more for garnish
▢1 teaspoon dried Italian seasoning
▢1 teaspoon kosher salt
▢½ teaspoon black pepper
▢⅛ teaspoon ground nutmeg

Instructions  :
Sauce
Set the oven rack to the center position. Preheat to 400°F (204ºC).
Heat olive oil in a large saucepan or dutch oven over medium heat. Add onion, garlic, and Italian seasoning. Cook, stirring frequently for 3 minutes or until the onion is tender.
Add tomato paste, stir and cook for 1 minute.
Add crushed tomatoes, diced tomatoes, salt, and black pepper. Simmer and stir occasionally for 10 minutes. Season with salt and pepper to taste.
Pasta
Boil the water in a large pot over high heat. Stir in the salt until dissolved. Add pasta, cook about 8 to 9 minutes until al dente, stirring occasionally to prevent sticking.
Drain the pasta in a colander and rinse with cold water until the pasta is cool. Place manicotti in a single layer on a sheet pan. Set aside.
Filling
Stir ricotta cheese, 1 cup mozzarella, Parmesan, egg, parsley, basil, salt, pepper, and nutmeg in a medium bowl until thoroughly combined.
Transfer cheese filling into a large resealable plastic bag or piping bag fitted with a large round tip. Cut off one corner of the bag. Pipe the cheese mixture into each manicotti shell (about 10). Set filled pasta on a sheet pan.
Assembly
Evenly spread half of the tomato sauce on the bottom of a 13-inch by 9-inch baking dish. Add the stuffed manicotti in a single layer.
Spread the remaining pasta sauce over the stuffed pasta.
Evenly sprinkle 1 cup of shredded mozzarella cheese on top.
Cover the manicotti with aluminum foil and bake for 30 minutes. Remove the foil and bake for about 5 additional minutes until the sauce begins to bubble.
Serve hot. Garnish with parsley, basil and parmesan cheese.

Equipment  :

9×13-Inch Baking Dish
2-3 qt. Saucepan
Stockpot
Colander

Notes :
Serving Size: One manicotti with sauce.
Make-Ahead: The casserole can be assembled 3 days in advance. Bake the day you’re ready to serve.
Storing and Reheating: The manicotti can be refrigerated for up to 5 days. Cover and reheat individual servings on high power in the microwave until warmed through, about 1 ½ to 2 minutes.
Using store-bought sauce: Add 5 cups of marinara sauce to the sauteed onions, garlic, and Italian seasoning. Simmer for 10 minutes.
Make a meat sauce: 1 pound of Italian sausage, ground chicken, turkey, or beef can be browned first and then simmered with the tomato sauce.