In a big mixing bowl add the Ricotta Cheese, 3/4 of the Romano, about 3/4 of the Mozzarella, Eggs, Chili, Salt and Pepper. Mix well.
In two 33 x 25 cm baking dishes, pour about 2 ladlefuls of Marinara in each dish, then spread evenly across the bottom.
Place the Cheese mixture in a freezer bag, with a 1 cm corner cut out.
Squeeze the bag to fill each Shell with Cheese mixture. Start at one end of the Manicotti, fill about 3/4 full, then switch to the opposite end to fill the remainder. Lay the Manicotti in the baking dish on top of the Marinara.
Once all the Manicotti are stuffed with the Cheese filling, pour some Marinara over all of the Manicotti. Top the Manicotti with remaining Cheese.
Place into the oven and cook for 20 minutes.
Remove from the oven, let stand for 5 minutes, then serve.