Cook the cannelloni tubes according to the package instructions until they are al dente. Drain and set them aside to cool.
In a mixing bowl, combine the ricotta cheese, mozzarella cheese (reserve a little for topping),Parmesan cheese, minced garlic, basil, parsley, and the egg.Mix well until all the ingredients are evenly incorporated. Season with salt and pepper to taste.
Take a piping bag or a plastic bag with the corner cut off and fill it with the ricotta cheese mixture.Alternatively, you can use a spoon to stuff the cannelloni tubes.
Pour half of the marinara sauce into the bottom of a baking dish, spreading it out to cover the base.
Take each cannelloni tube and fill it with the ricotta mixture, then arrange the filled tubes side by side in the baking dish.Continue until all the tubes are filled and placed in the dish.
Pour the remaining marinara sauce over the cannelloni, covering them completely.
Sprinkle the reserved mozzarella cheese over the top.
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
After the initial baking time, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.
Once cooked, remove the cannelloni from the oven and let them cool for a few minutes before serving.
Serve the cannelloni with ricotta and mozzarella hot, garnished with some fresh basil leaves if desired.