Step 1

Preheat oven to 350°F.

Step 2

Add one-half cup of marinara sauce to the bottom of a baking dish and set aside until needed.

Step 3

Place a large pot of water over high heat and bring it to a boil. Add ½ teaspoon of salt to the water.

Step 4

Add the manicotti shells to the boiling water. Drain. *You only want to soften the pasta, not cook it. The manicotti tubes will finish cooking in the oven.

Step 5

Add the ricotta, mozzarella, grated Romano, eggs, and all the seasonings to a large bowl. Mix well to fully combine the ingredients.

Step 6

Add the cheese mixture to a pastry bag or a large ziplock bag with one end snipped off.

Step 7

Fill the par-cooked manicotti shells with the ricotta mixture and place them in the baking dish.

Step 8

Add the remaining sauce on top of the manicotti and top with a sprinkling of mozzarella cheese and finely chopped Italian parsley.

Step 9

Cover the baking dish with aluminum foil and place it on the center rack of the preheated oven.

Step 10

Bake the manicotti, covered, for 40- 45 minutes. Remove the foil and continue cooking for 5-8 minutes until the cheese is nicely melted.

Step 11

Serve with extra grated Romano or parmesan cheese and a side salad.