Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----cheese filling-----
     1/2  pound         fresh mozzarella cheese
     1/2  inch          dice
   2      pounds        ricotta cheese -- (or 2
   1      15 ounce      con )
     1/4  pound         prosciutto -- 1/4-inch dice
   2                    eggs
     1/2  cup           freshly graterd parmesan
                        cheese
                        salt and freshly ground
                        black pepper
     1/4  cup           minced fresh parsley
  14                    manicotti shells
   3      cups          tomato sauce -- (meat or
                        marinara)
     1/2  cup           freshly grated parmesan
                        cheese
                        to make the filling: combine
                        al
                        li g

Preparation:

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 remaini ng tomato sauce to serve separately. Serve with additional Parmesan Cheese.