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Cheese and Mushroom Manicotti

2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
1 can {2 1/4 oz.} sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 unfilled manicotti shells
Grated Parmesan cheese

In a large bowl, combine 1 cup of the Mozzarella with Cheddar
cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley,
and pepper; set aside. Combine spaghetti sauce and water; pour half
the sauce into a shallow 3-quart casserole or 9 x 13-inch baking
dish. Stuff manicotti shells with cheese mixture and arrange side
by side in sauce. Pour remaining sauce over top. Bake, covered,
in a 375 degree oven for about 1 hour. Remove cover, sprinkle with
remaining Mozzarella cheese, and return to oven, uncovered, for
about 10 more minutes or until cheese is melted. Pass Parmesan
cheese at the table.

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