Cook the manicotti al dente, as specified on package directions.
Drain well and place individually on waxed paper to keep the shells from sticking while they cool.
Filling: Beat the eggs slightly.
Add all ingredients in a large bowl, except for the tomato sauce and pasta and mix well.
The mixture should be creamy and smooth, except for the lumps of mozzarella cheese in the mixture (theyre OK!).
Make sure all ingredients are well blended.
Fill a pastry bag without a tip, with the mixture.
Preparation: Spread about 1/2 cup tomato sauce in a 9x13 inch baking pan.
Take one Manicotti shell, and with a finger holding closed one end of the shell, fill the shell with the mixture, using the pastry bag (About 3 tablespoon in each shell will do -- do not overfill).
Gently lay the filled manicotti shell in the pan.
Continue until all shells are filled.
Do not stack the manicotti.
If more manicotti is made that can fit in the one pan, begin a second.
Spread sauce over the top of the manicotti, and sprinkle with parmesan cheese.
Bake at 350F for about 30 minutes.
Serve 2-3 manicotti per serving, depending upon your appetite.