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Sauce:

1 large can crushed tomatoes
1 large can of diced tomatoes
1 can tomato paste
4-6 cloves garlic minced
2 cups chopped onion
2 bay leaves
2 t. basil
2 t. oregano
1/2 t, tarragon
1/4 t. thyme
1/4 t. rosemary
1/4 t. red pepper flakes
pepper
olive oil

Sauté onion in olive oil until browned, add garlic and sauté 1 minute, add remaining ingredients and simmer for one hour. (I make the sauce one day ahead and refrigerate.)

Filling:

1 lb. ricotta cheese
2 eggs
1 1/2 cups shredded (or fresh if you can find it) mozzarella (reserve 1/2 cup for on top of manicotti)
1/2 c. shredded parmesan
1/2 c. shredded romano
1/2 t. pepper (or 4-5 twists of fresh ground pepper)
1 clove garlic minced
Mix all together except the 1/2 c. of reserved mozzarella

1 box manicotti

Cook manicotti until al dente. Put enough sauce in the bottom of a large baking dish to cover, stuff shells with the filling and arrange on top of the sauce, cover with remaining sauce and 1/2 cup mozzarella. Bake at 350 degrees for 30 minutes.