Four Cheese Manicotti

1 box (about 12) manicotti, uncooked
1/2 cup onion, chopped
2 cloves garlic, chopped
1 can (28 oz) diced tomatoes, un-drained
1 jar (6 oz) tomato paste
1 teaspoon basil leaves
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 container (15 oz) ricotta cheese
2 cups (16 oz.) shredded whole milk mozzarella cheese
1/2 cup (4 oz) shredded provolone cheese
1/3 cup grated Parmesan cheese
1 large egg, beaten

Preheat oven to 350 degrees. Prepare pasta according to package directions, drain well. In a large skillet, over medium heat, saute onion and garlic; cook and stir until onion is tender. Stir in tomatoes, tomato paste, basil, sugar, salt and pepper. Bring to a boil; reduce heat and simmer uncovered 30 minutes.

Filling: Combine ricotta cheese, 1 cup mozzarella cheese, provolone cheese, Parmesan cheese and egg; mix well. Carefully stuff your cooked pasta with cheese mixture.

Spread half the sauce on bottom of greased 13 x 9-inch baking dish. Arrange stuffed manicotti over sauce. Spoon remaining sauce on top; cover tightly with non-stick aluminum foil. Bake 35 minutes or until hot and bubbly. Remove foil and top with remaining 1 cup mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and beginning to brown.