Make filling. In a small bowl thoroughly combine all ricotta filling ingredients. Set aside.

Sauté minced garlic cloves in olive oil for around 3-4 minutes. Turn to medium low heat. Add crushed tomatoes, chopped basil, and salt and pepper to taste. You may also add a pinch of red chili flakes if desired. Stir and cook for about 15 minutes.

Purée tomato sauce in a food processor until desired consistency. This step can be skipped altogether if you like the chunky texture already present. Keep the sauce hot on the stove.

Preheat oven to 400 F/200 C. Fill uncooked manicotti with ricotta mixture from both sides using a piping bag or a plastic bag with a corner cut. Place in a single layer in a baking pan. Pour a desired amount of hot tomato sauce over the pan. Extra sauce can be stored in the fridge for a couple days.

Cover baking pan in aluminum foil and crimp around edges to seal. Bake for 45 minutes.

Remove foil and sprinkle with parmesan cheese. Serve hot.