Lightly saute some garlic and red pepper flakes in some olive oil. (you can also add 1lb Italian sausage and brown it too if you so desire) Add 2 28oz cans of chopped tomatoes that you have blitzed in the food processor and a little salt and then lightly simmer for 15 minutes. When the 15 minutes is up, take the sauce off the heat and stir in 2 tablespoons of chopped fresh basil.
Meanwhile put 16 no boil lasagna noodles (preferably Barilla) in an 9x13 pan and soak them in boiling water for 5 minutes. I recommend spraying each layer of noodles lightly with Pam to stop them sticking.
The filling is 3 cups ricotta, 4 oz grated Parmesan, 8 oz shredded mozzarella, 2 lightly beaten eggs, a little black pepper, salt, 2 tablespoons of chopped parsley and 2 tablespoons of chopped basil all mixed well together.
Taking one noodle at a time, cover 3/4 of the noodle with about 1/4 cup of filling and then roll up from the filled edge up. Here is where a picture says a thousand words...
The uncovered noodle will seal against the rest to hold it closed. Place 1 1/2 cups of sauce in the bottom of the pan and then put in the 16 Manicotti.
Cover all of the Manicotti with the remaining sauce, making sure all of the pasta is covered.
Cover with foil and bake in a preheated oven at 375F for 40 minutes. Remove the foil and then sprinkle 1 cup of Parmesan over the top and then place under the broiler until brown (about 4-6 minutes).
Cool for about 15 minutes so nobody burns themselves, and then serve.