Cheese Stuffed Manicotti

• 14 pieces ronzoni manicotti, uncooked
• 3 1/2 cups two 15 oz. containers ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 eggs
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 25 ounces spaghetti sauce

1. Heat oven to 350u0b0F
2. Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt.
3. Add pasta and stir; return to rapid boil.
4. Cook uncovered, stirring occasionally, for 4 to 6 minutes.
5. Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
6. In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
7. Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
8. Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
9. Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese.
10. Cover with foil; bake 35 minutes or until hot and bubbly.
11. Remove from the oven and serve.

ronzoni, containers ricotta cheese, mozzarella cheese, parmesan cheese, eggs, parsley, salt, ground black pepper, ground nutmeg, spaghetti sauce

Taken from www.food.com/recipe/cheese-stuffed-manicotti-266955 (may not work)