Preheat oven to 350°F. Boil salted water and cook manicotti until al dente, about 5 minutes. Drain and cool for 10 minutes.

Mix ricotta, eggs, mozzarella, parmesan, basil, Italian seasoning, salt, and pepper until smooth.

Grease a 9x13-inch baking dish and spread 1 cup of marinara sauce on the bottom.

Fill each manicotti shell with the cheese mixture and place in the baking dish.

Pour remaining marinara sauce over the stuffed shells, and sprinkle with remaining mozzarella and parmesan.

Bake for 40 minutes. Broil for an additional 1-3 minutes for a crispy finish.

Let the manicotti cool for 5-10 minutes, garnish with basil, and serve.