Classic Cheese Stuffed Manicotti

Get a large pot of water boiling with a good pinch of salt. Pop in your manicotti shells and cook them for 8-9 minutes - you want them slightly underdone since they'll finish cooking in the oven. Give them a rinse under cold water until they're cool enough to handle.

In a bowl, mix together your ricotta, 1 cup of the shredded mozzarella, egg yolks, Parmesan, lemon zest, parsley, salt, pepper, and that tiny pinch of nutmeg until everything's well combined.

Heat your oven to 350°F. Spread 1 cup of marinara sauce across the bottom of your 9x13-inch baking dish.

Here's the fun part - spoon your cheese mixture into a pastry bag or zip-top bag with the corner snipped off. Pipe the filling into each shell and line them up in your saucy baking dish.

Pour the rest of your marinara over those stuffed shells and sprinkle with your remaining cup of mozzarella. Cover first with parchment (to prevent cheese stick-age) then with foil. Bake for 35 minutes, then uncover and bake another 15 minutes until everything's bubbly and gorgeous.

Let it rest for 10 minutes - trust me, it's worth the wait! Sprinkle with some fresh parsley if you're feeling fancy, then serve it up while it's hot.