Quick Italian Manicotti

• 8 ounces manicotti shells
• Cheese Filling (see below)
• 1 small jar spaghetti sauce
• Grated Parmesan cheese
• Cheese Filling:
• 1 pound ricotta cheese
• 1 1/2 teaspoons chopped parsley
• 1/2 pound fresh Mozzarella
• cheese, diced
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 tablespoons grated Parmesan
• cheese
• Pinch nutmeg

1. Into 3 quarts of rapidly boiling salted water, carefully place the manicotti shells. Stir gently. After water returns to a rapid boil, continue cooking for 6 minutes. Do not overcook - parboil only. Remove pot from stove and pour off 3/4 of the boiling water. Add sufficient cold tap water to stop further cooking and allow parboiled manicotti shells to be handled for filling. Remove manicotti shells from water one at a time, cut lengthwise down shell, and fill with cheese filling.
2. Select a suitable flat baking dish to hold filled manicotti shells and pour enough spaghetti sauce into the dish to barely cover the bottom. Arrange filled shells side by side in a single layer and pour remaining sauce over them. Cover the dish with aluminum foil, crimping the edges to seal tightly. Bake in a preheated oven at 350o for 20 minutes. Remove foil cover, sprinkle with grated Parmesan cheese, and allow to bake an additional 10 minutes with cover removed.
3. Cheese Filling:
4. Combine ricotta, fresh Mozzarella, eggs, grated Parmesan, and chopped parsley. Season with salt, pepper, and nutmeg. Mix until well blended.

manicotti shells, filling, spaghetti sauce, parmesan cheese, ricotta cheese, parsley, mozzarella, cheese, egg, salt, pepper, parmesan, cheese, nutmeg

Taken from www.epicurious.com/recipes/member/views/quick-italian-manicotti-1200369 (may not work)