I'm not a fan of nonstick cookware, but I absolutely love a nonstick pot when I cook pasta. Too bad I didn't have one when I first got married! When you cook pasta, be sure to add enough salt to the water so it tastes like saltwater. If the water isn't salty enough, the cooked pasta won't be either. Maybe my first experience cooking manicotti scarred me, because ever since then I use a wooden spoon to stir the manicotti instead of a pasta fork.
While the manicotti is cooking, spread a thin layer of pasta sauce in the bottom of a greased 13 x 9 x 2-inch baking pan.
Make the filling by combining eggs, seasonings and a combination of Mozzarella, Parmesan and Ricotta cheeses. Ricotta is a slightly grainy white cheese that can be used in savory dishes as well as sweet dishes such as cheesecake and cannoli. It's sold in a carton like sour cream and cottage cheese and is usually found near them or the cream cheese at the grocery store.
When the manicotti is done, rather than dumping them into a colander, I use a slotted spoon and scoop them out one at a time. When they've all been removed, pat them dry with a paper towel. This step may seem unnecessary, but it's actually quite important. It keeps the sauce from being diluted with the residual water. Lay the manicotti in a single layer on a cutting board or other work surface. Don't fret if some of the manicotti tore; they can still be used.
Depending on your perspective, now comes the fun or not so fun part of the recipe: stuffing the manicotti. I no longer use a soup spoon, but a disposable pastry bag. If you don't have one, you can put the filling in a plastic food storage bag, snip off the corner and squeeze the filling into the manicotti. An iced teaspoon also works good. The long handle reaches deeper into the manicotti than a soup spoon. I find it easier to pipe the filling halfway in one end of the manicotti, turn it around and finish filling it on the other end. Put the stuffed manicotti in the prepared baking pan. If the manicotti tore, place it in the pan with the torn side down. If there's any leftover filling, you can spread it on top of the manicotti. I rarely have any filling left. I don't like to skimp on the filling so I'm only able to fill 10 out of the 14 manicotti. If you fill more of the manicotti than I do, just pack them tightly in the baking dish in a single layer.