Bring a large pot of water to a boil, add the manicotti tubes and cook until al dente, about 6 minutes. Drain and run under cool water, then toss in olive oil and set aside.
Heat oven to 400ºF (200ºC). In a large bowl mix together the ricotta, 1 cup of mozzarella, Parmesan, parsley and basil. Season the cheese mixture with salt and pepper.
Spread 1 cup of marinara on the bottom of a 9” x 13” (22.8cm x 33cm) baking dish.
Either use a long spoon or a pastry bag fitted with a large top to pipe the filling into the shells. Place each shell into the baking dish in an even single layer.
Top with the remaining sauce followed by the rest of the mozzarella.
Cover with aluminum foil and bake until the cheese is melted and the pasta is tender, about 30 minutes. Bake uncovered until the cheese is browned in spots, about an additional 10 minutes.
Let cool slightly and serve.