Three-Cheese Manicotti

• 1 tablespoon olive oil
• 1/3 cup sweet onion, finely chopped
• 3 large cloves garlic, peeled and finely chopped
• 1 28-ounce can organic diced tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon sugar
• 1/2 teaspoon dried sweet basil
• Freshly ground black pepper
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons Parmigiano Reggiano
• 8 manicotti shells
• 2 ounces cream Havarti cheese, shredded
• 6 ounces fresh Mozzarella
• 3/4 cup part-skim Ricotta

Preheat the oven to 350 degrees. Cook the manicotti shells according to package directions just until they are al dente. Drain and cool slightly. Fill each shell with Havarti, mozzarella, and ricotta. Spoon a small amount of sauce into the bottom of a casserole dish, arrange the filled manicotti on top of the sauce, and pour the remaining sauce over the shells. Cover and bake 45 minutes, or until the sauce is bubbly and the filling is hot. Sprinkle with grated Parmigiano-Reggiano just before serving.

Yield: 4 servings