-CHEESE FILLING-
1/2 lb Fresh mozzarella cheese,
1/2-inch dice
2 lb Ricotta cheese (or 2
15-ounce containers)
1/4 lb Prosciutto, 1/4-inch dice
2    Eggs
1/2 c  Freshly graterd Parmesan
Cheese
Salt and freshly ground
Black pepper
1/4 c  Minced fresh parsley
14    Manicotti shells
3 c  Tomato sauce (Meat or
Marinara)
1/2 c  Freshly grated Parmesan
Cheese

TO MAKE THE FILLING: combine all the filling ingredients and mix
very thoroughly.
Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2
tablespoons oil to help prevent pasta from sticking. Add half of the
manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir
occasionally with a long-handled fork. Hold a strainer over the pot and
use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling
water, placing them in the strainer. Shake manicotti free of water over
the pot. Spread a clean kitchen towel on the kitchen counter. Place the
manicotti side by side on the towel, which will absorb all the remaining
moisture. (The shells must be completely dry before stuffing.) Repeat
until all shells are cooked. Cool. Generously butter a baking dish, 13 x 10
inches. Fill each shell with some of the stuffing, letting a little of the
stuffing come out on either end. This is best done with a pastry tube and a
large nozzle; otherwisew use a regular teaspoon. Lay the stuffed manicotti
side by side in the buttered dish and surround them with any manicotti
shells you may not have sufficient stuffing for. Pour half the tomato sauce
over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake in a
preheated moderate oven for 15 to 20 minutes. Heat remaining tomato sauce
to serve separately. Serve with additional Parmesan Cheese.