Cheesy Manicotti Baked in 30 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add 8 oz manicotti shells and cook for about 2 minutes less than the package directions. Boil until they are flexible but still have a firm 'snap' when bitten. Drain them carefully and lay them out flat on a greased baking sheet or parchment paper so they don't touch and fuse together.
2. In a medium mixing bowl, combine 15 oz whole milk ricotta cheese, 1 cup of the mozzarella, 0.5 cup Parmesan, the beaten egg, 1 tsp dried oregano, 0.5 tsp sea salt, and 0.25 tsp black pepper. Fold in the 2 tbsp fresh Italian parsley. Mix until the colors are uniform and the texture looks like thick frosting.
3. Transfer your cheese mixture into a large piping bag or a heavy duty gallon plastic bag. Snip off about half an inch from the corner. Insert the tip into one end of a par boiled shell and squeeze until the filling reaches the center. Flip the shell and repeat from the other side. This ensures no air pockets and a perfectly plump manicotti.
4. Spread about 1 cup of the marinara sauce across the bottom of your 9x13 dish. Arrange the stuffed shells in a single layer. Pour the remaining sauce over the center of the shells, leaving the very tips exposed if you like a little crispy edge. Cover tightly with foil. Bake at 375°F for 25 minutes until the sauce is vigorously bubbling at the edges.
5. Remove the foil and sprinkle the remaining 1 cup of mozzarella cheese over the top. Return to the oven for another 10 minutes. If you want those gorgeous charred spots, turn on the broiler for the last 2 minutes. Watch it like a hawk! Remove when the cheese is melted, golden, and crackling with heat. Let it sit for 10 minutes before serving.