Instructions: Mozzarella cheese (use 2/3 of this at least 1 c. in stuffing) Parboil cannelloni for 3 to 4 minutes, cooking 6 at a time. Remove with tongs and place on waxed paper. Combine cheese, parsley, salt, nutmeg and egg; mix lightly with a fork. Stuff parboiled cannelloni with this mixture, using a small knife or seafood fork. Cover bottom of 2 or 3 baking dishes with Ragu sauce; arrange cannelloni so not touching. Cover with remaining Ragu; sprinkle with remaining Mozzarella. Bake, uncovered, for 30 minutes at 350 degrees. Can be frozen.

Serves 5 to 6.

Note: I use 3 pans, putting 5 in
each and freeze all. One serves Kirk and me (3 for him and 2 for me).

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