Cheese Filled Manicotti

---

14 pieces (8 oz.) Manicotti, uncooked

4 cups (2 lb.) ricotta cheese

2 cups (8 oz.) shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

2 eggs

1/4 cup chopped fresh parsley

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 cups (16 oz.) spaghetti sauce

---

Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven

to 350°F. Grease 13x9x2-inch glass baking dish. In large bowl, stir together ricotta

cheese, 1-1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, eggs, parsley, pepper

and salt; spoon into cooled pasta tubes. Arrange filled pasta in single layer in prepared

dish. Pour spaghetti sauce over pasta. Sprinkle with remaining 1/2 cup mozzarella cheese

and 1/4 cup Parmesan cheese. Bake 35 minutes or until hot and bubbly. 6 to 8 servings.

---

MAKE AHEAD DIRECTIONS: Prepare as directed above. Do not bake. Cover baking

dish tightly with plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic

wrap; replace foil. Bake at 350°F. 1 hour 30 minutes or until hot and bubbly.

---

To make individual portions, prepare as directed above except place in seven small

microwave safe dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave

each dish, loosely covered, at MEDIUM (50%) 8 to 10 minutes or until hot, turning dish

1/2 turn halfway through cooking time. If thawed in refrigerator overnight, microwave at

HIGH (100%) 2-1/2 minutes or until hot.

---