1/2 lb low-fat mozzarella cheese
1 container (15 oz) ricotta cheese
1 egg
6 T grated parmesan cheese
freshly ground black pepper
14 manicotti shells
2 c tomato sauce homemade or commercial spaghetti sauce (homemade sauce available in our deli)

1) Preheat the oven to 350 degrees and bring a large pot of salted water to a boil for the pasta. 2) While the water is heating, cut the mozzarella into fine dice. In a mixing bowl, combine the ricotta, egg, three fourths of the diced mozzarella and 4 T of the parmesan. Season to taste with salt and pepper. 3) Add the manicotti shells to the boiling water and cook for 5 minutes. Drain, rinse under cold water and drain again. Set the shells on a towel and pat them dry. 4) Spread about one third of the spaghetti sauce in the bottom of a 13×9-inch baking dish. Using a knife, push the ricotta mixture into each of the shells. Place the stuffed shells in a single layer in the baking dish, and spoon the rest of the sauce over them. Scatter the remaining mozzarella and parmesan on top. 5) Seal the baking dish with foil, bake for 25 minutes, then uncover the dish and bake for 10 minutes longer. Remove it from the oven and serve immediately.