Gather the ingredients. Preheat the oven to (350°F) = (176°C) degrees.

Bring some water with salt added to a rolling boil in an 8-quart soup pot. (Use the amount of water according to your pasta instructions).

Boil your pasta according to the directions on the box. Drain and rinse with cool water.

In a large bowl, combine the Mozzarella cheese, egg, Ricotta cheese, salt, pepper, and parsley until mixed thoroughly.

Grease a 9-inch by 13-inch casserole dish and pour some of the spaghetti sauce into the bottom of the greased dish. Save the remaining sauce to pour on top of the casserole before you bake it.

Place your pasta so you can fill them with the silicone pastry tube. Fold back the silicone pastry bag and scoop some of the contents into the bag.

This silicone pastry bag does not need a tip and is so easy to wash, I love it. It's nice to have something to fill each Manicotti piece with ease.

Continue filling all of the Manicotti pasta and place them in a single layer evenly in your baking dish. If you have some pasta left over just add it on top and cover it with the sauce.

Cover the pan with aluminum foil and bake at (350°F) = (176°C) degrees for 40-50 minutes or until heated through.

Remove the foil from the baking dish. Sprinkle additional Mozzarella cheese on top of the casserole and cook for an additional 10-15 minutes to allow the cheese to melt. Enjoy.