Boil manicotti in lightly salted water for 5-6 minutes until done - but firm. Drain and blanch with cold water then set aside.
Blend cream cheese with a fork until smooth, add ricotta cheese, mozzarella cheese, eggs, parsley, salt, pepper and nutmeg.
Combine wine and spaghetti sauce, pour half of the sauce mix into a 13x9x2" glass baking dish
Fill each cooked manicotti with the cheese mixture and arrange in the baking dish
Pour the remaining sauce over the manicotti
Note: The Sauterne Wine can be substituted with another sweet, desert wine.
Bake at 350 deg for 20 - 25 minutes or until bubbly
Sprinkle with additional fresh parsley & parmesan and serve
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