Baked Manicotti

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Parade Magazine
Uploaded by: Parade Magazine Magazine


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1 (8-oz) box manicotti

2 (14-oz) cans unseasoned tomato sauce

1 (6-oz) can tomato paste

3 Tbsp sugar

2 Tbsp olive oil

½ Tbsp garlic, minced

½ Tbsp dried basil

1 tsp dried thyme

2 tsp dried oregano

2 tsp red pepper flakes

½ cup Parmesan cheese

2 cups soft ricotta cheese

1 Tbsp garlic, minced

8 oz artichoke hearts, chopped

1 Tbsp sun-dried tomato pesto

½ tsp dried thyme

½ tsp red pepper flakes

1 egg

Salt and pepper, to taste

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