8 manicotti shells
1 (15 oz.) container ricotta cheese
1 (4 oz.) pkg. shredded Mozzarella cheese (1 c.)
3 tbsp. grated Parmesan cheese
1/4 c. chopped parsley
1/4 tsp. salt
1/4 tsp. pepper
1/2 lb. mushrooms, sliced
1 (14-16 oz.) jar spaghetti sauce

Prepare manicotti according to package directions. Drain. Combine ricotta cheese with next 5 ingredients. Fill each manicotti shell with about 1/3 cup of the cheese mixture. Arrange shells in 11"x7" baking dish.

In medium bowl, cook mushrooms, covered on High, 2 to 3 minutes until tender-crisp. Drain. Discard liquid. Stir in spaghetti sauce. Spoon sauce with mushrooms over manicotti. Shield 2 long sides of baking dish with 2" wide strips of smooth foil. Cook, covered on High 8 minutes; discard foil; rotate dish. Cook, covered 4 to 6 minutes until hot and bubbling. Let stand, covered 5 minutes. Makes 4 servings.