This dish can be made ahead, refrigerated, and baked for a meal at any time thereafter.

13 Manicotti Pasta Shells
6 Cups Of Your Favorite Marinara Sauce (Or You Can Make My Recipe Published On 10/2/10)
32 Ounces Of Part Skim Ricotta Cheese
A Beaten Egg
A Tablespoon Of Finely Chopped Fresh Basil
A Tablespoon Of Finely Chopped Fresh Italian Parsley
Three Tablespoons Of Grated Romano Cheese
A Pinch Of Sea Salt
A Pinch Of Ground Black Pepper

Combine the ricotta cheese, the egg, the parsley, the basil, half of the grated cheese, the sea salt, and the black pepper in a mixing bowl. Mix well. Put the cheese mixture into the refrigerator for at least one hour.

Cook the manicotti shells in a pot of salted, boiling water for 5 minutes. Remove the shells and spread them out on a cutting board. Let the shells cool for at least 30 minutes.

Spread half of the marinara sauce on the bottom of a casserole dish (large enough to hold 13 filled manicotti shells). Using a small spoon, fill a manicotti shell completely with the ricotta cheese mixture. Place the filled shell on top of the marinara sauce in the baking dish. Continue this process until all of the shells are filled and placed side by side in the baking dish. Evenly cover the filled manicotti shells with the remaining marinara sauce. Sprinkle the top of the shells with the remaining grated cheese. Place aluminum foil over the baking dish.

When you are ready to cook the manicotti, bake in a preheated oven set at 350 degrees for 45 minutes. Let the baked manicotti shells sit at room temperature for ten minutes before serving.