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Preheat oven to 375°.
Reserve 1 ½ cups of mozzarella cheese for the top of the manicotti.
Combine the ricotta, parmesan cheese, remaining mozzarella, cream cheese, eggs, garlic, and seasonings in a large bowl. Set aside in the fridge.
Boil shells in salted water for 1-2 minutes less than al dente, set a timer to avoid overcooking them. Drain in a colander and gently rinse with cold water until the shells are cool. Set aside.
Spread half of the marinara sauce on the bottom of a 9 x 13 inch casserole dish.
Use a spoon or a piping bag to fill each manicotti shell, letting a little extend over the top. Transfer the filled shells to the casserole dish.
Top with remaining marinara sauce and mozzarella cheese.
Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. If desired, broil at 425° for 1 minute, watch it carefully during this time. Garnish with fresh parsley and serve with Garlic Bread with Cheese!