Manicottti

14 pieces manicotti
2 cups shredded mozzarella
1 ¾ cup (15 oz) part-skim ricotta cheese
3 cups spaghetti sauce
¼ cup grated Parmesan cheese
Sprinkling of dried parsley
½ tsp salt
½ tsp black pepper
1 lb. cooked hamburger (optional)

Cook manicotti pasta in 5 quarts boiling water. Stir in manicotti, return to boil. Boil uncovered 6 to 8 minutes stirring occasionally. AVOID overcooking. Drain well. Cool in single layer on foil to keep from sticking. In large bowl, stir together remaining ingredients except spaghetti sauce. Spoon into cooled pasta tubes. Spread thin layer of sauce on bottom of pan, arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta. Cover with foil. Bake at 350 for 40 minutes. Remove foil and bake 15 minutes longer or until hot and bubbly.