Step 1: Preheat the Oven

Start by preheating your oven to 350 degrees Fahrenheit. This ensures that your manicotti will come out perfectly golden and bubbly after baking.

In a large mixing bowl, combine the ingredients for the pasta shells. Whisk together the eggs, water, flour, and salt until the mixture is smooth. Don’t worry if it’s a little lumpy; that can be part of its charm.

Place your non-stick frying pan on the stove over low to medium heat. Spray it lightly with non-stick cooking spray to keep the pasta from sticking.

Fill a ladle about three-quarters full with your shell mixture. Pour it into the hot pan and give it a quick swirl to coat the pan evenly. Immediately pour any excess batter back into the bowl. Cook each shell for about 2-3 minutes, or until the edges begin to pull away from the pan. Carefully use a paring knife to loosen the edges and flip the shell, allowing it to cook for another 10 seconds until it’s just set.

Remove the cooked shells from the pan and transfer them onto a parchment-lined tray. This will prevent them from sticking together as they cool. Repeat the process until all the batter is used—this should yield about 14-16 shells, depending on the thickness of your shells.

Ladle some marinara sauce into the bottom of your baking dish. This step is crucial as it will prevent the shells from sticking and enhance flavor.

Spoon a generous tablespoon of the ricotta filling into the center of each shell. Fold the edges over to enclose the filling snugly, placing the seam side down in the baking dish. Keep going until you've filled all those delightful shells!

Once filled, ladle more marinara sauce over the top to fully cover the manicotti. Sprinkle the grated Parmesan cheese all over the dish—it will create a lovely crusty topping as it bakes.

Cover the baking dish with aluminum foil and pop it in the oven. Bake for approximately 30 minutes, or until the sauce is bubbling and the top is lightly golden.