Boil in abundant water 1 lb of manicotti pasta ( the large diameter kind, suitable for stuffing), for a time 5 minutes less than given on the package. Drain them well.

Stuffing:

1/4 lb prosciutto ham (cooked ham will do too)
1/4 lb veal cubes
1/4 lb boneless chicken breast
Grated pecorino cheese, salt and pepper at pleasure
1 tsp grated lemon rind
1 egg

Stir fry in little olive oil until cooked, but not overcooked, then mix with 1/4 lb mozzarella cut into small cubes.

Stuff the manicotti with this filling, place them in an oven proof dish, in a single layer, and cover with spaghetti sauce.

Bake in preheated oven at 350 F for 1/2 hour.

Serve hot, sprinkled with grated parmesan cheese

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