16    Manicotti Noodles
1 lb Ricotta Cheese -- or cottage
Cheese
1/2 lb Mozzarella Cheese
1 c  Parmesan Cheese
2    Eggs -- beaten
1 tb Chopped Parsley
1/2 ts Salt
1/4 ts Pepper
1/8 ts Nutmeg
2 c  Spaghetti Sauce
1 sm Onion
1/2 lb Mushrooms
1/2 lb Spinach

Sautee chopped onions and mushrooms until tender. Steam chopped spinach
until wilted (or use thawed frozen spinach). Combine ricotta, mozzarella,
3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach and 3/4 of
sautee to mixture. Fill uncooked manicotti shells; place filled shells in a
single layer in a greased 13×9 baking pan. Add remaining sautee to
spaghetti sauce. Cover manicotti with sauce. Sprinkle with remaining
Parmesan. Bake at 350 F for 35 minutes.

This is probably my favorite Italian dish.