From the kitchen of Shari Chamberlain, Pine Island, Minnesota
2 1/2 cups spaghetti sauce
1 5-ounce package manicotti (12 pieces)
8 ounces cream cheese, room temp.
1 cup cottage cheese
1/4 pound mozzarella cheese, diced
1 tablespoon chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/2 cup Sauternes wine
3 ounces canned, sliced mushrooms, drained
Grated parmesan cheese
Cook manicotti, four at a time, in boiling, salted water 5-6 minutes or until just done but still firm; drain. Preheat oven to 350 degrees. Blend cream cheese with fork until smooth. Mix in cottage cheese. Stir in mozzarella cheese, eggs, chopped parsley, salt, pepper and nutmeg. Combine wine and spaghetti sauce. Poor half into a 9-by-13 baking dish. Using a knife, fill each manicotti with about 1/4 cup cheese mixture; arrange in baking dish. Pour remaining sauce over all. Garnish with mushroom slices. Bake 20 to 25 minutes or until bubbly. Serve with parmesan cheese.