Mom's Cheesey Manicotti

1 package (15 oz) whole milk ricotta cheese
3/4 c parmesan cheese, shredded and divided
1/2 c seasoned dry bread crumbs
1/4 c minced fresh parsley
1 egg
3 c mozzarella cheese, shredded and divided
1 jar (28 oz) spaghetti sauce
1 package manicotti shells, cooked and drained

In a bowl, combine ricotta cheese, 1/2 c parmesan cheese, bread crumbs, parsley and egg. Stir in 2 cups mozzarella. Spread 1/2 c spaghetti sauce on bottom of 13x9x2 baking dish. Spoon 1/4 c cheese mixture into each manicotti shell (if you have a problem getting the mixture into the middle of the shell, what I do is cut the noodle, fill it, and place the cut on the bottom so it stays close); place in baking dish. Pour remaining spaghettis sauce over manicotti; sprinkle with cheeses. Bake at 375 for 30 minutes or until cheese is melted and sauce is bubbly.