-------------------------------CHEESE FILLING-------------------------------
    1/2 lb Fresh mozzarella cheese,

           1/2-inch dice

      2 lb Ricotta cheese (or 2

           15-ounce containers)

    1/4 lb Prosciutto, 1/4-inch dice

      2    Eggs

    1/2 c  Freshly graterd Parmesan

           Cheese
           Salt and freshly ground
           Black pepper
    1/4 c  Minced fresh parsley

     14    Manicotti shells

      3 c  Tomato sauce (Meat or

           Marinara)
    1/2 c  Freshly grated Parmesan

           Cheese
        TO MAKE THE FILLING:  combine all the filling ingredients and mix
  very thoroughly.
        Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2
  tablespoons oil to help prevent pasta from sticking.  Add half of the
  manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir
  occasionally with a long-handled fork.  Hold a strainer over the pot and
  use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling
  water, placing them in the strainer.  Shake manicotti free of water over
  the pot.  Spread a clean kitchen towel on the kitchen counter. Place the
  manicotti side by side on the towel, which will absorb all the remaining
  moisture.  (The shells must be completely dry before stuffing.) Repeat
  until all shells are cooked. Cool. Generously butter a baking dish, 13 x 10
  inches. Fill each shell with some of the stuffing, letting a little of the
  stuffing come out on either end.  This is best done with a pastry tube and
  a large nozzle; otherwisew use a regular teaspoon. Lay the stuffed
  manicotti side by side in the buttered dish and surround them with any
  manicotti shells you may not have sufficient stuffing for. Pour half the
  tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese.
  Bake in a preheated moderate oven for 15 to 20 minutes. Heat remaining
  tomato sauce to serve separately.  Serve with additional Parmesan Cheese.