1 lb. ricotta
1 1/4 c. Parmesan cheese
2 eggs
1/4 tsp. pepper
1 qt. spaghetti sauce
1 lb. Mozzarella cheese, finely cubed
1 c. fresh parsley, chopped
1 tsp. salt
1 box manicotti shells

Mix all ingredients except sauce, noodles, 1/4 cup Parmesan and Mozzarella in a bowl. Coat bottom of a 9 x 13 inch pan with sauce. Stuff mixture into uncooked noodles. Place stuffed noodles on top of sauce. Generously cover with sauce. Top with Mozzarella cheese and reserved Parmesan cheese. Cover with foil and place in refrigerator overnight. The noodles will soften. Bake the next day at 350 degrees for 45 minutes.