1 package manicotti noodles (10-14 shells)
1 30-oz.jar spaghetti sauce--Prego is best
1 lb. ricotta cheese
2 cups (12 oz.) grated mozzarella cheese
1/2 cup parmesan cheese
1 egg
2 Tbsp. parsley, 1/2 tsp. basil
1/2 tsp. oregano, 1/2 tsp. nutmeg
1/2 tsp. garlic powder, 1/2 tsp. salt
1/4 tsp. pepper

Heat a large pot of water to boiling, and cook manicotti
shells according to package directions.  Cook them all, as some will be damaged in cooking.  Drain in colander, rinse with cold water, and lay out on wax paper.

In medium bowl, mix ricotta, mozzarella, and 1/4 cup 
parmesan cheese.  Add egg and seasonings, and mix

Pour thin layer of spaghetti sauce to cover bottom of 
9 x 13" baking pan.  Divide filling according to number
of intact manicotti shells, filling each one with a small 
spoon or frosting knife.  Arrange filled manicotti on topof sauce.  Cover with remaining sauce.  Sprinkle 
remaining 1/4 cup parmesan cheese on top.

Bake in 350* oven for 40-45 minutes, or until bubbly and browned.  Let stand 10-15 minutes before serving.

Makes 6-8 servings.


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Background:  "A Difference of Opinion," by Sir Lawrence Alma-Tadema