8 pkgs. manicotti shells or 16 pkg. conchiglioni (jumbo shells)
2 beaten eggs
2 c. shredded Mozzarella cheese (8 oz.)
1 1/2 c. Ricotta cheese
1/3 c. grated Parmesan cheese
1 tbsp. snipped parsley
1/4 tsp. pepper
2 c. hot 'n spicy sauce
1/4 c. grated Parmesan or Romano cheese

Cook manicotti or conchiglioni then drain. Rinse with cold water, drain again. Meanwhile, for filling, in medium mixing bowl, stir eggs, Mozzarella cheese, Ricotta cheese, Parmesan cheese, parsley and pepper.

To fill manicotti shells, stuff 1/3 cup of filling into each cooked shell. Arrange filled manicotti or conchiglioni in 12 x 7 1/2 x 2 inch baking dish. Pour sauce on top. Sprinkle with Parmesan or Romano cheese.

Bake, covered, in a 350 degree oven for 35 to 40 minutes or until heated through. Makes 4 main dish servings. NOTE: To successfully fill manicotti shells, use spoon with smaller diameter than shell, and stuff 1/3 cup of filling into each cooked shell. Using small spoon helps you reach the center without tearing pasta.