Cheese Filled Manicotti

14 pieces (8oz) Manicotti , uncooked
4 cups (32 oz) ricotta cheese
2 cups (8oz) mozzarella cheese,
1/2 cup grated Parmesan cheese
2 eggs
1 T chopped fresh parsley ( I used dried)
1/2 t salt
1/4 t ground black pepper
1/4 t ground nutmeg
1 1/2 cups (14 oz) spaghetti sauce

Cook pasta according to package directions. Meanwhile, heat oven to 350. 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 min. or until hot and bubbly. Makes 6-8 servings.

Make ahead directions:
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake; Refrigerated Manicotti 350 about 40-50 minutes; frozen Manicotti at 350 about 2 hours or until hot and bubbly.

I got this recipe on the back of the pasta box.