INGREDIENTS
1/4 cup
Basil, fresh leaves
1 1/2 oz
Sun-dried tomatoes
1
Egg yolk, large
1 1/2 cups
Tomato sauce
6
sheets No-boil manicotti
1/4 tsp
Black pepper, freshly ground
1/8 tsp
Nutmeg, freshly ground
1 tsp
Salt
1
Olive-oil cooking spray
3 tbsp
Parmesan cheese
1
sixteen-ounce container Ricotta cheese, nonfat
2 tablespoons roughly chopped plus 1 teaspoon fresh flat-leaf parsley