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1
Place 3 cups of the flour in medium bowl; make well in center.
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2
Add 2 of the eggs and the water to well; stir with fork until mixture forms a stiff dough.
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3
Place on lightly floured surface; knead until dough is smooth and no longer sticky, adding remaining 1/4 cup flour as necessary.
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4
Cover and let stand 15 min.
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5
Preheat oven to 375F.
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6
Divide dough into 8 equal pieces.
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7
Using a pasta roller, roll out each piece to thin (20x5-inch) strip.
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8
Cut each strip crosswise into 5 equal pieces.
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9
Add, in batches, to large pan filled with boiling water; cook 5 min.
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10
or until tender.
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11
Drain well.
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12
Pat dry with paper towels.
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13
Combine ricotta cheese, half of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the remaining 3 eggs and the parsley.
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14
Spoon 1/2 cup of the spaghetti sauce onto bottom of each of 2 (13x9-inch) baking dishes.
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15
Spread two rounded tablespoons of the ricotta cheese mixture onto each pasta piece; roll up.
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16
Place 20 of the manicotti, seam sides down, in each baking dish.
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17
Pour half of the remaining spaghetti sauce over manicotti in each dish; top each with half of the remaining mozzarella and Parmesan cheeses.
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18
Bake 25 to 30 min.
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19
or until heated through.
