Start by preheating your oven to 375°F (190°C). This ensures that your manicotti bakes evenly and comes out perfectly cooked.

Bring a large pot of salted water to a boil. Carefully add the manicotti shells and cook for about 6-8 minutes. You want them slightly firm because they'll continue cooking in the oven. Drain and set aside to cool.

In a mixing bowl, combine the ricotta cheese, 2 ounces of mozzarella, parmesan, white sugar, egg, nutmeg, parsley, salt, pepper, and garlic powder. Mix until it’s combined and creamy. This is where the magic starts!

Using a spoon or a piping bag (if you're fancy), carefully fill each manicotti shell with the ricotta mixture. Go slow; it’s all about the presentation!

Spread half of the marinara sauce on the bottom of a baking dish. Next, arrange the stuffed manicotti in a single layer over the sauce. Pour the remaining marinara over the top, making sure each shell is covered.

Top the manicotti with the remaining mozzarella cheese. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Once out of the oven, let your manicotti rest for about 5-10 minutes. This resting period allows the flavors to meld beautifully. Serve warm and watch it disappear!