Use fresh / stale bread rather than bread crumbs because you have to stuff the mix into raw uncooked manicotti shells which are rather brittle.
Mix raw meat, 1/2 cup parmesan cheese, 1 t. garlic powder (not garlic salt) by hand until combined. Maybe 1/2 cup water to thin this load.
Stuff into the shells; lay shells into DO.
Pour in 1 cup water.
Cover the load lightly with good brand of spaghetti sauce - I used Ragu.
Place remainder of meat mixture (if any) on top, add 1/2 cup of water to remaining spaghetti sauce, rinse out the jar, pour contents on top. Cover with 1/4" coating of parmesan.
Cover, bake an hour and 15 minutes with 18-20 charcoal on top, 10 on bottom.
Rotate pot 1/3 turn every 30 minutes; rotate the lid another 1/3 turn at the same time.
Test noodles; should be tender when using a fork; when noodles are done, eat.
. May require another 15-30 minutes to finish cooking the noodles. Check heat; add perhaps 4-5 top, perhaps 2-3 bottom after 1 hour.
This one is labor-intensive. Allow perhaps 1/2 hour and two people for noodle stuffing.