It's 6:30, Do You Know Where Your Kids Are?

Yep, mine are in bed. Asleep.

And Mama is at work late. Not working, but taking a free CPR class. She'll be home around 10.

Which means I'm on the couch, tv on, about to work on my church cookbook and the baby blanket I need to finish (the first blanket has gone missing somewhere in our personal Bermuda Triangle; the baby was born yesterday!). I've got manicotti in the oven and am trying to choose a movie for the evening. Probably Pride and Prejudice.

Have a good night!

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Manicotti

1 package manicotti

2-27 oz. jars spaghetti sauce

2 eggs

1-15 oz. container ricotta cheese

4 cups (16 oz) shredded mozzarella cheese, divided

1 cup (4 oz) grate parmesan cheese, divided

¼ cup chopped fresh parsley (1 tablespoon dried)

Cook manicotti according to package directions; drain. Preheat oven to 35O°F. Spray bottom of 15 x 10 x 2 inch glass baking dish with no stick cooking spray. In large bowl, beat eggs; stir in ricotta, 3 cups of the mozzarella, ¾ cup of parmesan, and parsley.

Spread 1 jar of sauce on bottom of baking dish. Fill each cooked manicotti with ricotta mixture. Arrange filled manicotti in baking dish. Top with second jar of sauce and remaining cheese.

Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

Note: one-10 oz. package frozen chopped spinach, thawed, water squeezed out, may be added to the ricotta mixture.