Instructions:

Preheat oven to 375 degrees F and bring a large pot of water to boil over high heat.  Cook the manicotti shells until tender but still slightly firm.  Drain and pat dry.  Cover the bottom of a 9 x 13-inch baking dish with 1 cup of marinara sauce.  In a mixing bowl, combine the ricotta, 1/2 of the Italian blend shredded cheese and the eggs.  Mix in the parsley and season with salt and pepper to taste. 

Spoon the cheese mixture into the manicotti shells and align them side by side in the baking dish.  Cover the filled manicotti with the remaining sauce and drizzle the olive oil over the shells.  Scatter the rest of the cheese on top and bake for 25 minutes.

Serves 4-6.