MANICOTTI:

6 eggs, at room temperature
1 1/2 c. unsifted all-purpose flour
1/4 tsp. salt
1 1/2 c. water

In medium bowl, combine 6 eggs, flour, salt and water; with electric mixer, beat just until smooth. Let stand 1/4 hour or longer. Slowly heat an 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 and bottom is not brown. Turn out on a wire rack to cool. Continue until all batter is used. As they cool, stack them with wax paper between them.

FILLING:

2 lb. Ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese, diced
1/3 c. grated Parmesan or Romano cheese
2 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped parsley
1/4 c. Parmesan or Romano cheese
Prepared spaghetti sauce

In large bowl, combine Ricotta, Mozzarella cheese, 1/3 cup grated cheese, eggs, salt, pepper and parsley. Spread about 1/4 cup filling down center of each manicotti and roll up.

Place in pan with spaghetti sauce spread on bottom -- seam side down. Pour sauce over manicotti in pan; sprinkle with 1/4 cup grated cheese; bake at 350 degrees for 1/2 hour or until bubbly.

To freeze: line dish with foil; assemble as directed. Fold foil over to seal; freeze in dish. When frozen, remove dish. To bake, unwrap, place in dish, thaw 1 hour. Bake, covered, at 350 degrees for 1 hour.