Stir together ricotta, mozzarella, parmesan, eggs, parsley, oregano and salt and pepper to taste. Set aside in fridge to chill.
Brown ground beef and season with salt and pepper to taste, onion powder, and Italian seasoning. Drain fat and set aside.
Stir meat into spaghetti sauce.
Bring water boil boil in large sauce pan or dutch oven style pot. Add olive oil. Add approximately six noodles at a time and cook for 9-10 minutes to al dente.
Spoon enough meat sauce to cover the bottom of the baking dish.
Spray cookie sheet with cooking spray. Arrange six noodles on pan. Spread with cheese filling then top with meat sauce leaving one inch or so at one end of each noodle. This will allow the filling to spread to the end as the noodle is rolled.
Arrange rolls seam side down in baking dish as they are rolled. Spoon any remaining filling between the rolls. Pour remaining sauce over the rolls.
Sprinkle with mozzarella cheese.
Cover with foil and bake about 20 minutes at 350°, until bubbly. Remove foil and bake another 5-10 minutes, until cheese begins to brown.