For the Manicotti:

• 12 manicotti pasta shells
• 15 oz (425g) ricotta cheese
• 2 cups shredded mozzarella cheese (divided)
• 1 cup grated Parmesan cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp freshly ground black pepper

For the Sauce:

• 3 cups marinara sauce (store-bought or homemade)
• 1 tsp dried Italian seasoning
• ½ tsp red pepper flakes (optional, for a bit of heat)

For Topping:

• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• Fresh basil or parsley for garnish