SAUCE:

1 lg. jar Ragu
1 lb. extra lean hamburger
Burgundy

Brown hamburger; add Ragu and wine to taste. Simmer 20 minutes; set aside.

MANICOTTI NOODLES:

3 eggs, room temperature
3/4 c. flour
3/4 c. water
1/8 tsp. salt

Combine eggs, flour, water and salt. With electric mixer, beat until smooth. Heat a non-stick 8-inch skillet; brush with butter. Pour in approximately 1/4 cup batter, rotating the skillet quickly to spread batter evenly over bottom. Cook over medium heat until top is dry but bottom is not brown. Turn out on wire rack to cool. Stack with waxed paper between them.

FILLING:

1 lb. cottage cheese
6 oz. Mozzarella cheese
6 oz. Monterey Jack cheese
1/2 c. grated Parmesan cheese
1 egg
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. chopped parsley

Combine cottage cheese and egg. Beat until smooth with electric mixer. Stir in remaining ingredients. Spoon about 1/3 cup filling down center of manicotti; roll up. Spread 1 1/2 cups sauce in bottom of oblong baking dish. Place manicotti seam side down in dish; cover with remaining sauce. Bake at 350 degrees, uncovered, for 40 minutes or until hot in center.