Preheat oven to 350 degrees F.

Cook the manicotti shells according to package directions, which is usually no more than 7 minutes. They will still be tough and chewy but will bake further once filled. After cooking and rinsing under cold water, keep them wet so they don’t stick to each other.

In a small saute pan over medium heat cook onions and garlic in the olive oil until soft, about 4-5 minutes, then set aside to cool.

In a large bowl, mix ricotta cheese, one cup of the Parmesan cheese, all of the Romano cheese, one cup of the mozzarella cheese, the parsley, basil, oregano, eggs, salt, pepper and the cooled onion and garlic.

Fill a large pastry bag with this filling. (You will need to fill it twice)

16 manicottis will not fit in a 9X13 pan so I split mine between two pans, but if you have one larger casserole pan that will fit all 16, you could use that.

Coat a 9X13 pan with one cup of the sauce and a smaller casserole dish or pan with a half cup of sauce, or coat one larger casserole dish or pan with 1 ½ cups sauce.

Use the pastry bag to fill each manicotti from each end and lay on top of the sauce.

Divide about two cups of sauce over the 16 manicottis.

Sprinkle on the remaining cup of Parmesan cheese as well as the two cups of mozzarella cheese, again dividing between one or two pans.

Bake uncovered for 20-30 minutes until they are hot and bubbly and the tops begin to brown.

Serve immediately with the extra sauce spooned over each portion, two manicotti per portion.