8 ounces manicotti shells, uncooked
8 ounces mozzarella cheese, shredded
15 ounces ricotta cheese, *drained
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces spaghetti sauce
Cook manicotti according to package directions; drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together). Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti in single layer over sauce on bottom of 9×13-inch baking pan; arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil; bake at 350 F. for about 40 minutes. Remove foil; bake 15 minutes longer.
Makes 6 to 8 servings.
Note: Cottage cheese may be substituted.