Ronzoni'S Cheese-Filled Manicotti

• 8 ounces manicotti
• 2 (15 ounce) containers ricotta cheese
• 8 ounces shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese, divided
• 3 tablespoons chopped fresh parsley, divided
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 14 ounces spaghetti sauce

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions. Drain and lay flat on foil to cool.
3. Meanwhile, in a large bowl, add most of the ricotta, mozzarella, and parmesan, leaving just enough to sprinkle over the top later. Also add the eggs and seasonings and mix well.
4. Spoon or pipe about 1/3 c cheese mixture into each pasta tube and place in a 13 x 9 pan.
5. Pour spaghetti sauce over filled pasta, sprinkle with remaining mozzarella, parmesan and parsley.
6. Cover with foil and bake 35 minutes or until hot and bubbly.
7. NOTE: To make a white sauce, take equal parts butter and flour, melt and brown in pan, taking care not to burn it. Add a pinch of salt and nutmeg, then cream or milk slowly, to reach the right consistency. For this recipe, you would need about 1/2 cup each of butter and flour and about 3 c of cream or milk.

manicotti, containers ricotta cheese, mozzarella cheese, parmesan cheese, fresh parsley, eggs, salt, pepper, nutmeg, spaghetti sauce

Taken from www.food.com/recipe/ronzonis-cheese-filled-manicotti-236854 (may not work)