|Shells||8 (Cannelloni Or Manicotti)|
|Part skim ricotta cheese||15 Ounce (450 Gram, 1 Carton)|
|Grated low fat mozzarella cheese||355 Milliliter (1.5 Cups)|
|Freshly grated parmesan cheese||60 Milliliter (1/4 Cup)|
|Egg||1 , slightly beaten|
|Fresh parsley||2 Tablespoon, chopped (30 Milliliter)|
|Organic pasta sauce/3 cups homemade pasta sauce||26 Ounce (780 Milliliter)|
Cook cannelloni shells according to package directions; rinse with cool water and drain well.
Combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, parsley and nutmeg.
Spoon ricotta filling into shells.
Preparation may be covered and refrigerated several hours at this point.
Pour 1 1/2 cups pasta sauce in bottom of 12x18-inch glass baking dish.
Lay filled shells over sauce; cover with remaining sauce.
Cover with aluminum foil; bake at 375°F (190°C) for 30 minutes, or until sauce is bubbling.
Sprinkle with remaining 1 cup grated mozzarella cheese.
Bake, uncovered, another 5-10 minutes, or until cheese has melted.