Heat spaghetti sauce and water in a saucepan to boiling. Reduce heat, and keep warm.

Mix together ricotta, mozarella, parmesan, salt, pepper, and parsley. Spoon mixture into uncooked manicotti noodles. (Actually I find that using a table knife works a whole lot better. You will probably not have enough filling for 2 of the noodles.)

Pour about 1 cup of the sauce on bottom of a 9x13 pan. Arrange filled manicotti in a single layer over the sauce. Pour remaining sauce over noodles.

Cover with foil. Bake at 400 degrees for about 40 minutes, or until hot and bubbly. Remove foil; bake for 10 minutes longer. (If desired, more mozarella can be added after you remove the foil...I usually do...)

To freeze: Assemble to the baking stage, then put into the freezer. Defrost before baking.

Note....Since Rebekah is away at school most of the year, this recipe is too much for just Kenny and me since it will make about 12 filled noodles. When I make it, I bake one, and put the other in the freezer, just like above. Six filled noodles are just the right amount for the two of us...four for Kenny, two for me. And sometimes I bake both of them and give my next door neighbors one...dinner for both families from one recipe.