1 pint part-skim ricotta cheese
1 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
1 tsp dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta
Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.