Traditional Cheese Manicotti

PLACE 3 cups of the flour in medium bowl; make well in center. Add 2 of the eggs and the water to well; stir with fork until mixture forms a stiff dough. Place on lightly floured surface; knead until dough is smooth and no longer sticky, adding remaining 1/4 cup flour as necessary. Cover and let stand 15 min.

PREHEAT oven to 375°F. Divide dough into 8 equal pieces. Using a pasta roller, roll out each piece to thin (20x5-inch) strip. Cut each strip crosswise into 5 equal pieces. Add, in batches, to large pan filled with boiling water; cook 5 min. or until tender. Drain well. Pat dry with paper towels.

COMBINE ricotta cheese, half of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the remaining 3 eggs and the parsley. Spoon 1/2 cup of the spaghetti sauce onto bottom of each of 2 (13x9-inch) baking dishes. Spread two rounded tablespoons of the ricotta cheese mixture onto each pasta piece; roll up. Place 20 of the manicotti, seam sides down, in each baking dish. Pour half of the remaining spaghetti sauce over manicotti in each dish; top each with half of the remaining mozzarella and Parmesan cheeses.

BAKE 25 to 30 min. or until heated through.