In a large saucepan, heat olive oil over medium-low heat. Add sliced garlic and cook for 2 minutes. Remove from heat and stir in basil. Let cool for 15 minutes. Strain oil and discard solids.

In a large saucepan, heat reserved oil over medium heat. Add onions and cook 2-3 minutes until tender. Stir in tomatoes, salt, pepper and red pepper flakes. Using a potato masher, mash tomatoes until chunky. Reduce heat to low and simmer sauce, occasionally stirring for 20-25 minutes. Remove sauce from heat and stir in butter, Parmesan cheese and basil.

Cook the manicotti shells in batches, in a large pot of salted boiling water until slightly softened, 6 minutes. Drain, rinse under cold water and set aside while preparing filling. Spread a few spoons of sauce over the base of each of the containers. In a mixing bowl stir together ricotta cheese, shredded mozzarella, 1 ½ cups Parmesan cheese, Conestoga Farms Free Range Eggs, parsley, oregano, salt and garlic powder.

Using a small spoon stuff the cheese mixture into the manicotti shells. You can also use a reusable plastic bag, place filling in the bag, cut off one corner and squeeze into partially cooked manicotti shell. Place in an oven safe container.

Preheat oven to 350˚F. Bake covered for 20 minutes. Uncover and continue to bake for 10 minutes.

Enjoy!