Preheat the oven to 375°F (190°C).
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the cooked pasta, marinara sauce, dried oregano, dried basil, garlic powder, salt, and black pepper. Mix well.
Add the ricotta cheese and half of the shredded mozzarella cheese to the pasta mixture. Stir until evenly combined.
Lightly grease a 9×13 inch baking dish.
Transfer half of the pasta mixture into the baking dish and spread evenly.
Sprinkle half of the grated Parmesan cheese over the pasta layer.
Add the remaining pasta mixture on top and spread evenly.
Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top.
If baking immediately, cover the dish with foil and bake for 35-40 minutes until bubbly and cheese is melted.
If freezing, cover the dish tightly with foil and plastic wrap, then freeze.
To bake from frozen, preheat oven to 375°F (190°C). Remove plastic wrap, keep foil on, and bake for 50-60 minutes until heated through and bubbly.
Remove foil during the last 10 minutes of baking to brown the cheese if desired.
Garnish with chopped fresh parsley before serving.