Cheese Filled Manicotti

14 pieces (8 oz.) RONZONI MANICOTTI, uncooked
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 eggs
1/4 cup chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
2 cups (16 oz.) spaghetti sauce
** I also sometime add Italian Sausage which is yummy.

Cook pasta according to package directions; drain. Meanwhile, heat oven to 350°F. Grease 13 x 9 x 2-inch baking dish. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, eggs, parsley, pepper and salt; spoon into cooled pasta tubes. Arrange filled pasta in single layer in prepared dish. Pour spaghetti sauce over pasta. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake 35 minutes or until hot and bubbly. 6 to 8 servings.

MAKE AHEAD DIRECTIONS: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350°F. 1 hour 30 minutes or until hot and bubbly. To make individual portions, prepare as directed above except place in seven small microwave-safe dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 8 to 10 minutes or until hot, turning dish 1/2 turn halfway through cooking time. If thawed in refrigerator overnight, microwave at HIGH (100%) 2-1/2 minutes or until hot.