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Adjust oven rack to upper middle position and heat oven to 375u00b0 F.
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1. GRIND MEAT: Pulse celery and pepperoni in food processor until coarsely ground. Add beef and pulse until thoroughly combined.
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2. MAKE SAUCE: Transfer beef mixture to large saucepan and cook over medium heat, adding the garlic, chilies and oregano, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer 1/2 cup beef mixture to paper towel lined plate and reserve. With the meat remaining int he pan, add tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper.
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3. PREPARE FILLING: Combine ricotta, mozzarella/provolone mix, egg, salt, pepper, basil and reserved meat mixture in large bowl.
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4. ASSEMBLE DISH: Spread half of meat sauce over bottom of baking dish. Top each noodle with 1/4 cup cheese filling and spread out to cover half the noodle, then roll tightly and arrange seam side down over sauce in baking dish. Spread remaining sauce over manicotti. Cover with foil and bake until bubbling around the edges, about 30 minutes.
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Remove foil and top with some cheese. Bake until cheese is melted, about 5 minutes.
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Let cool for 15 minutes. Serve and enjoy!
