Boil water in a large pot. Add salt and manicotti shells. Cook until just soft. Do not overcook. Drain carefully and place them on parchment paper so they don’t stick together.

Take a bowl and add ricotta cheese, mozzarella, and Parmesan. Crack one egg into the bowl. Add parsley, salt, and pepper. Mix everything until smooth and creamy.

Heat olive oil in a pan. Add minced garlic and cook for one minute. Pour marinara sauce into the pan. Stir well and cook for five minutes on low heat.

Use a spoon or piping bag. Gently fill each manicotti shell with the cheese mixture. Be careful not to break them. Take your time with this step.

Spread some sauce at the bottom of your baking dish. Place filled manicotti shells in a single layer. Pour the remaining sauce over the pasta evenly.

Sprinkle mozzarella and Parmesan cheese on top. Make sure every piece gets some cheese. This will create a golden, bubbly crust when baked.

Cover the dish with foil. Bake at 180°C (350°F) for 25 minutes. Remove foil and bake for another 10–15 minutes until cheese melts and turns golden.

Take the dish out of the oven. Let it rest for 5–10 minutes. This helps the filling set and makes serving easier.