Gluten Free Manicotti

Instructions

1. Preheat the oven to 350°F.
2. In a medium saucepan, combine tomatoes, onion, oil and salt. Cook on medium-low heat for 20 minutes.
3. Remove sauce from the heat and discard the onion.
4. Bring 4 quarts of water to a boil. Add the manicotti. Cook for 4 minutes only. Remove the manicotti with a slotted spoon.
5. In a large bowl, combine ricotta, parmigiano- reggiano, egg, parsley and salt.
6. Add filling to a pastry bag. Cut a hole in the bottom, 1/2-inch in diameter. Pipe the filling in the manicotti, but do not over fill.
7. Add half of the tomato sauce to the bottom of a 9 x 13- inch baking dish. Arrange the filled pasta two noodles wide then top with remaining sauce. Evenly top with the mozzarella cheese.
8. Cover the dish with foil. Bake for 40 minutes. Uncover, bake for 10 minutes until the cheese has lightly browned.