Preheat the oven to 350°F (175°C).
Bring a large pot of salted water to a boil, add the manicotti noodles, and cook until al dente according to package directions; drain and rinse with cold water to stop cooking.
In a medium mixing bowl, combine ricotta, 1 cup of the grated mozzarella, ¾ cup of the grated Parmesan, chopped parsley, chopped basil, beaten eggs, and black pepper; stir until evenly mixed.
Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
Transfer the cheese filling to a piping bag or use a spoon, then carefully fill each manicotti shell and place them seam-side down in the prepared baking dish in a single layer.
Pour the remaining marinara sauce over the filled manicotti, then sprinkle with the remaining mozzarella and Parmesan.
Cover the dish and bake for 20–30 minutes, until heated through and the cheeses are melted; uncover and broil 1–2 minutes if you want the top browned.
Remove from the oven and let rest for 10 minutes, then garnish with additional chopped parsley and basil and serve.
