No need to cook manicotti shells first, you can stuff them uncooked for easy handling.

1 lb. ground beef
1 tsp. garlic
1 (32 oz.) jar spaghetti sauce
1 c. water
Salt
1 (15 oz.) container Ricotta cheese
2 tbsp. grated Parmesan cheese
2 eggs
1/4 tsp. pepper
1 (8 oz.) pkg. (2 cups) shredded Mozzarella cheese
1 (8 oz.) pkg. manicotti

About 1 hour before serving: crumble ground beef in a 2 quart casserole. Cook on high for 5 to 6 minutes until meat is no longer pink, stirring after half the cooking time. Drain. Stir in spaghetti sauce, water, and 1 teaspoon salt. Cover with Saran wrap. Cook on high 4 to 6 minutes, stirring after half the cooking time.

In medium bowl, combine Ricotta cheese and Parmesan cheese, eggs, pepper, 1 1/2 cup Mozzarella cheese, and 1/2 teaspoon salt. Stuff manicotti with cheese filling.

In a 13 x 9 baking dish, arrange manicotti in a single layer; add meat sauce to completely cover. Sprinkle with remaining Mozzarella cheese. Cover dish with Saran Wrap. Cook on medium high for 30 to 35 minutes rotating dish 1 turn during cooking. Let stand 5 minutes.