Cook the manicotti shells in a large pot of salted boiling water until al dente, about 8 minutes, then drain and set aside.

In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, one egg, dried oregano, dried basil, salt, and pepper until well blended.

Preheat the oven to 375°F (190°C).

Spread a layer of marinara sauce on the bottom of a baking dish to prevent sticking and add moisture.

Carefully stuff each manicotti shell with the cheese mixture using a spoon or piping bag.

Arrange the stuffed shells side by side in the prepared baking dish.

Pour the remaining marinara sauce over the shells and sprinkle with extra shredded mozzarella cheese.

Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

Remove from the oven and let rest for 10 minutes before serving to allow the filling to set.