1/2 lb. Mozzarella cheese, diced
2 lb. Ricotta or cottage cheese, well drained
2 eggs, slightly beaten
1/2 c. grated Parmesan cheese
2 tbsp. chopped parsley
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 (28 oz.) jar spaghetti sauce
1 pkg. manicotti shells

Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°F.

In large bowl, stir together cheeses, egg, parsley, salt, and pepper. Spoon into cooled pasta tubes.

Spread thin layer of sauce on bottom of 13 x 9 baking dish. Arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil.

Bake 40 minutes. Remove foil; bake 10 to 15 minutes longer or until hot and bubbly.