Make a batch of my grandma’s spaghetti sauce (in my recipes if you check my profile), or use another sauce of your choosing.
In a bowl, combine 6 eggs, 2 cups water, and 2 cups flour, and mix until smooth. Add additional water if needed – should be like crepe batter.
Heat a small frying pan and brush with olive oil. Using a 1/4 cup scoop, pour a scant 1/4 cup into pan, and tilt pan to spread it out thin. Very lightly brown on one side, flip, and just cook a few seconds on the other side. Stack manicotti shells on a plate as they are done. (You should have about 20-24 manicotti shells.).
In another bowl, combine 2 eggs, ricotta, Pecorino Romano, 1 lb mozzarella, parsley, salt and pepper. Stir until fully incorporated.
Preheat oven to 450°F.
In two 9 x 13 inch baking pans, add two ladlefuls of sauce to the bottom of each pan.
Grab a dinner plate, and have your manicotti shells and filling on either side. Put about 2 tablespoons of filling down the middle of each manicotti, roll up “enchilada” style, and place seam-side down in 9 x 13 inch pans. (You should have about 10-11 per pan.).
Once 9 x 13 inch pans are full, cover manicotti with several ladlefuls of sauce.
Sprinkle each pan with additional mozzarella, and bake about 25-30 minutes until cheese is golden brown. You can check middle with an instant-read thermometer to make sure it is hot (145°F).
Pull out of oven and let sit for 5-10 minutes to set. Serve each person about 2 manicotti.