Butter one large or 2 small baking dishes. Parboil manicotti according to box instructions. Blend mozzarella, ricotta, ¼ cup Parmesan, eggs, fennel and parsley. Stuff shells carefully with mixture. Place in pan taking care to separate the shells so as not to touch each other. Cover with 2/3 tomato sauce. Bake at 350°F for 20 minutes covered with foil. Remove foil, add the rest of the tomato sauce and parmesan. Cook another 10 minutes.
