Boil manicotti shells for 7 minutes, remove from pot with slotted spoon and set aside to cool on wax paper.
While the pasta is cooking, grate about 1/2 cup Parmesan Reggiano cheese 1/2 cup of Romano cheese and set aside.
Brown 1 lb. ground sirloin, add 2 cloves minced garlic, salt, freshly ground black pepper, 1 tablespoon basil and 2 tablespoons parsley.
Once meat is browned, drain any accumulated fat and then add 3 to 4 tablespoons of marinara sauce to meat to moisten it up just a bit.
Spoon some marinara sauce in the bottom of a 9x13 oven safe pan; just enough to cover the bottom of the pan.
Carefully spoon meat in shells and place in baking dish.
Spoon more marinara sauce over the top of the shells (just a thin layer) and sprinkle Parmesan and Romano cheeses evenly over the shells.
Add an even layer of shredded mozzarella cheese (about 1-1/2 cups). Place in a preheated 350 degree oven for 30 minutes.
Let stand for about 5 minutes to set. Can you not wait to cut into this?
Look at the melted cheese. Ok, Im outta here!