Preheat oven to 400F. Cook Noodles in boiling water with a drizzle of oil so they don’t stick together, until al dente. Drain and place in an even layer on a cookie sheet. Set aside.
Prepare filling mixture: in a medium mixing bowl, combine ricotta, cottage cheese, Parmesan cheese, 3/4 cup mozzarella, fresh diced parsley, water, oil, and salt and pepper. Mix well until all ingredients are combined. Set aside.
Add 2-3 tablespoons of marinara sauce to the bottom of a 8x10 (approximate sized) casserole dish, and spread into a somewhat even layer (just do your best to cover the entirety of the dish with a thin layer)
With a spoon, scoop and spread the cheese filling evenly across each noodle. Approximately 2-3 tablespoons per noodle.
Next, scoop your marinara sauce and spread over the length of the cheese filling. Approximately 1-2 tablespoons per noodle.
Roll each noodle into a tight roll and place seam side down in the prepared casserole dish, repeat with all roll ups, side by side.
Top with remaining sauce or add any additional sauce as per your preference, just to at least cover the tops of the noodle roll ups.
Lastly, sprinkle with remaining 3/4 cup of shredded mozzarella cheese. Use more if desired.
Cover in tin foil, making sure tin foil isn’t touching the cheese (use a toothpick to tent the tin foil if it’s close or spray with cooking oil)
Bake in preheated oven for 25 minutes, until cheese is nicely melted. Remove the tin foil, AND toothpicks if using.Crank the heat to 525 (or broil) until the cheese gets golden brown, approximately 5-7 minutes but set a timer and keep your eye on it so it doesn’t burn! Sprinkle with more fresh parsley, then serve warm.