Preheat oven to 350F

In a large pot, large enough to fit entire box of manicotti, boil a pot of salted water. When water is boiling add manicotti and cook until just before al dente, cook for 2-3 minutes less than called out on box. Drain and let cool. Make cheese mixture while waiting for water to boil (next step).

Shred mozzarella or cut into small slices, if not already shredded, and mince garlic. In large bowl combine ricotta, half of mozzarella, half of Pecorrino or Parmesan, 2 eggs, basil, parsley, oregano, salt, and pepper. Mix well with hands.

Coat bottom of baking dish with thin layer of tomato sauce, less than 4 oz.

After manicotti has cooled, stuff with cheese mixture using a small spoon and your fingers. Place on baking dish. Repeat until all manicotti has been stuffed and placed on baking dish.

Cover with remaining sauce, then cover with remaining mozzarella. Sprinkle remaining Pecorrino or Parmesan on top.

Place in oven uncovered and cook for 45 minutes to 1 hour. Poke pasta with tootpick to see if it has been fully cooked.