Adjust oven rack to middle position and heat oven to 375 degrees.
Make the sauce. My easy homemade marinara uses basic pantry ingredients and is ready in about 15 minutes! The taste is incomparable to store-bought (but I wont judge if you're in a pinch and need to use the jarred stuff).
Cheese Filling: In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
Prepare noodles: Pour 1 inch boiling water into a large casserole dish . Add dry noodles, a few at a time, allowing them to soak until pliable, about 5 minutes. Use a fork to help separate the noodles if needed, to prevent them from sticking together. Remove noodles from water and place in single layer on a plate.
Assemble: Spread bottom of a 9x13 inch baking dish evenly with 1 1/2 cups red sauce. Place one pliable noodle in front of you and scoop ab out 1/4 cup cheese mixture in a line along the bottom short end. Roll all the way up into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish).
Bake: Pour remaining red sauce over the filled pasta. Cover dish with aluminum foil and bake for about 40 minutes, until bubbly. Remove cover and sprinkle on remaining 1 cup Parmesan. Bake until cheese is melted and bubbly, about 5-7 minutes. Remove from oven and rest for 10-15 minutes before serving.
Video
Notes
Manicotti- I think the barilla no boil noodles make it more authentic, but you could use store-bought manicotti shells.Make Ahead Instructions: Make the recipe up until baking, then cover and refrigerate for 1-3 days ahead of time. Remove from fridge for 30 minutes before baking. Freezing Instructions: Prepare Manicotti up until baking and cover and freeze for up to 1 month. Thaw manicotti in the refrigerator for 1 day before baking as instructed.