Heat a large pot of water to boiling, and cook manicotti
     shells according to package directions.  Cook them all, 
     as some will be damaged in cooking.  Drain in colander,
     rinse with cold water, and lay out on wax paper.

     In medium bowl, mix ricotta, mozzarella, and 1/4 cup 
     parmesan cheese.  Add egg and seasonings, and mix
     well.

     Pour thin layer of spaghetti sauce to cover bottom of 
     9 x 13" baking pan.  Divide filling according to number
     of intact manicotti shells, filling each one with a small 
     spoon or frosting knife.  Arrange filled manicotti on top
     of sauce.  Cover with remaining sauce.  Sprinkle 
     remaining 1/4 cup parmesan cheese on top.

     Bake in 350* oven for 40-45 minutes, or until bubbly and
     browned.  Let stand 10-15 minutes before serving.

     Makes 6-8 servings.