Bring a pot of water to a boil. Place manicotti pasta shells in the boiling water. Boil no longer than 7 minutes.

While pasta cooks, combine ricotta, 2 1/2 cups of the mozzerella, parmesan, egg, dried parsley, salt, and pepper in a bowl with a spoon. Set aside.

Drain and then, rinse the pasta in cold water. Set pasta on the counter in a single layer-I spray the counter with a little cooking spray.

Fill the manicotti shells with the cheese mixture-divide evenly.

Pour a little bit of the spaghetti sauce into the bottom of a 9 x 13 baking dish.

Lay filled pasta shells in the 9 x 13 baking dish.

Cover the shells with the remaining spaghetti sauce.

Top with the 1/2 cup of reserved grated mozzerella cheese.

Cover with foil and bake at 350 degrees for 45 minutes.

Enjoy!