2. MAKE MANICOTTI: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, 1 1/2 cups water with electric mixer, beat just until smooth. NOT FROTHY - let stand 1/2 hour.

3. Slowly heat 8-inch skillet. Pour in 3 tablespoons batter, rotating skillet quickly to spread batter evenly over bottom. Cook over medium heat until top is dry but bottom not brown. Turn out on wire rack to cool. Continue cooking until all batter is used. As the manicotti is cooled, stack them with wax paper between them. Preheat oven to 350 degrees.

4. MAKE FILLING: In large bowl combine ricotta, Mozzarella, 1/3 cup Parmesan, the eggs, salt, pepper and parsley; beat with wooden spoon blend well. Spread about 1/4 cup filling down the center of each manicotti and roll up.

5. Spoon 1 1/2 cups sauce into each of two 12 x 8 x 2 inch baking dishes. Place eight rolled manicotti, seam side down, in single layer; top with five more. Cover with 1 cup sauce, sprinkle with Parmesan cheese. Bake, uncovered, 1/2 hour or until bubbly.

6. TO FREEZE: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish. TO SERVE: Unwrap, place in baking dish and let stand 1 hour to thaw. Bake, covered, 1 hour in 350 degree oven. (This recipe is worth the effort.)