Ingredients for 4 servings:
1. 1/2 teaspoon salt
2. 1/2 teaspoon ground pepper
3. 1 (8 ounce) package manicotti
4. 2 cups ricotta cheese
5. 2 large eggs, lightly beaten
6. 3/4 teaspoon dried thyme
7. 3/4 teaspoon dried oregano
8. 1/2 teaspoon parsley
9. 1 1/2 cups parmesan cheese, shredded
10. 1 tablespoon olive oil
11. 1 cup onion, diced
12. 2 garlic cloves, crushed
13. 2 (28 ounce) cans tomatoes with juice
14. 1/2 teaspoon parsley

Directions:
1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the cup of onion and 2 crushed garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
2. Add two 28-ounce cans whole tomatoes in juice, 1/2 teaspoon parsley, and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 45 minutes. Season with salt and ground pepper.
3. Cook pasta, drain, and cool.
4. Preheat oven to 375 degrees.
5. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
6. Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
7. Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce.
8. Line up manicotti in baking dish, and cover with 2 cups sauce.
9. Sprinkle with remaining 1/2 cup shredded Parmesan.
10. Bake until bubbly, about 30 minutes.

Enjoy your meal!