2 lbs. Ricotta cheese (a must, no substitutes)
1/2 c. sugar
1 tsp. minced parsley
1/4 tsp. each salt and pepper (white pepper)
1 pkg. (med. size) Mozzarella cheese, shredded (reserve 1/3)
1 tsp. cinnamon
2 beaten eggs

Mix all ingredients and fill each crepe or shell with approximately 1/3 cup of Ricotta mixture. Line each of the filled manicotti shells in 13x9 shallow pan and sprinkle with grated Romano cheese and the reserved Mozzarella cheese enough to cover nicely. Cover with tomato sauce (recipe follows) and bake in 350 degree oven for 20-30 minutes with a lid of foil.

THE SAUCE:

2 cans (15 oz.) tomato sauce and bits (or sauce with fresh tomato bits)
1 can (15 oz.) plain tomato sauce
1 can (15 oz.) tomato paste
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. each ground thyme, marjoram
1 tsp. each basil leaf, oregano, rosemary, a whisper of cayenne