8 manicotti shells
2 c. shredded Mozzarella cheese
1/2 c. Ricotta cheese
1/2 c. cream style cottage cheese
1/2 c. grated Parmesan cheese
2 beaten eggs
2 tbsp. dried parsley (optional)
1 (15 oz.) can spaghetti sauce, plain or with mushrooms

1. Boil a pan of cold water.

2. Add 1/4 teaspoon salt and 1 tablespoon oil to water.

3. When water boils, add manicotti shells. Stir frequently.

4. Measure 1 cup of Mozzarella cheese. Set aside for topping later.

5. Mix remaining Mozzarella cheese, Ricotta cheese, cottage cheese and Parmesan cheese in large mixing bowl.

6. Add eggs and parsley to cheeses. Mix well.

7. Pour 2/3 cup spaghetti sauce in bottom of casserole dish.

8. When manicotti is tender, pour into colander and run cool water over shells until you can hold them.

9. Stuff shells with cheese mixture using a teaspoon.

10. Arrange shells in sauce in casserole dish. Do not stack.

11. Pour remaining sauce over shells.

12. Bake covered for 25 minutes at 350 degrees.

13. Remove cover and sprinkle remaining 1 cup of Mozzarella cheese on top. Replace cover.

14. Allow to sit for 10 minutes before serving. Enjoy