Salt (2 tbsp)
Manicotti (1 lb)
Tomato sauce (3 cups)
Fresh mozzarella cheese (8 ounces)
Ricotta cheese (2 ½ cups)
Parmigiano Reggiano cheese (¾ cups)
Fresh basil (¼ cups)
Eggs (2 beaten)
Ground pepper (¼ tsp)
Grated nutmeg (¼ tsp)
Preheat the oven to 350 degrees.
In a large pot, pre-heat the water and bring it to boil. Add salt and the manicotti. Stir gently to keep the pasta untangled. Cook the pasta 2 minutes less than the instructions on the label.
Drain the pasta and run it under cold water. Drain again until dry.
In a baking dish, spread a layer of tomato sauce.
In a large bowl, combine mozzarella, ricotta and parmigiano reggiano. Add in the basil, eggs, salt, pepper and nutmeg. Use an icing bag (or a plastic bag with a corner cut off) to fill the manicotti with the cheese mixture.
Lay out the manicotti in layers, one on top of another. Make sure to add a layer of tomato sauce after every layer of manicotti. Add the leftover tomato sauce and parmigiano-reggiano on top. Bake until the cheese is golden.