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 at 375 degrees 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.
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Notes
Marinara:our homemade marinara sauce only takes 15 minutes, with basic pantry ingredients and the taste is incomparable to store-bought. Noodles- We use barilla no boil noodles for easier rolling and more authentic taste, but you can use manicotti shells.Manicotti with Meat: Add one pound cooked and crumbled ground beef or sausage and add it to the red sauce.Make Ahead Instructions: fill and roll the manicotti, place in pan, cover and refrigerate for up to 3 days. Store marinara topping seperatly and add before baking.Freezing Instructions: Prepare the pan of homemade manicotti, cover with a sheet of parchment paper then aluminum foil and freeze for up to 1 month. Thaw in the refrigerator before baking. Remove parchment, replace with new aluminum foil, and bake for 1 hour and 15 minutes. Serve with extra marinara, as some may be absorbed by the noodles.