Cook the manicotti shells according to the package instructions. Once cooked, rinse them under cold water, drain, and set aside.

Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the ricotta cheese, 1 cup shredded parmesan cheese, 1 ½ cups shredded mozzarella cheese, eggs, minced garlic, dried parsley, dried basil, salt, and pepper. Mix until well combined.

Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

Carefully spoon the cheese mixture into the cooked manicotti shells, ensuring they are evenly filled. Place the filled shells in the prepared baking dish. Alternatively, you can add the cheese mixture into a piping bag and pipe it into the manicotti shells.

Once all the shells are filled and arranged in the dish, pour the remaining marinara sauce over the top, covering the shells completely.

Cover the dish with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the filling is hot and bubbly.

Remove the foil and sprinkle remaining 1 cup of shredded mozzarella and ¼ cup grated parmesan cheese on top, if desired. Return the dish to the oven for an additional 5-10 minutes, or until the cheese is melted and lightly golden.

Once done, remove from the oven and let it rest for a few minutes. Garnish with thinly sliced fresh basil before serving. Enjoy!