1. Bring 5 quarts of water to a rapid boil. To add flavor and reduce stickiness, add salt. 2. Add pasta and stir; return to rapid boil. 3. Cook uncovered for 7 minutes, stirring occasionally. 4. Drain well. Separate cooked Manicotti and lay on wax paper or aluminum foil to keep from sticking. Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking dish. In large bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, eggs, parsley, pepper, salt, and nutmeg. 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 minutes or until hot and bubbly. Makes 6 to 8 servings. Additional notes: Mom likes to cook 9 manicottis for 6 individual meals of 1 1/2 manicottis per meal. 14 oz of spaghetti sauce is not enough, and a 24 oz jar is just a bit too much. See other cut out saved recipes from the manicotti boxes for alternate choices of ingredients.