MANICOTTI:

3 eggs
1 c. flour
1 c. club soda

FILLING:

1/2 lb. ricotta
1/4 lb. Mozzarella, shredded
1 egg
1/4 c. grated Parmesan cheese
1/4 tsp. nutmeg
1/4 c. chopped fresh parsley

1/2 c. shredded Mozzarella

MANICOTTI: Beat eggs well; add flour, then soda. Beat until smooth. Let stand in refrigerator about 1 hour. Stir. Heat 6-inch skillet. Put about 2 tablespoons batter in pan, swirl to cover bottom of pan. Cook about 1 minute until set. Continue using all batter.

FILLING: Mix all ingredients.

ASSEMBLY: Put about 2 tablespoons filling in each manicotti and roll up. Place in lightly oiled baking pan. Cover with your favorite spaghetti sauce. Sprinkle with Mozzarella. Bake at 350 degrees for about 20 minutes.