Preheat oven to 375°F (190°C).
Cook the penne pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.
In a large bowl, combine the cooked pasta, marinara sauce, ricotta cheese, dried oregano, dried basil, garlic powder, salt, and black pepper. Mix until well combined.
Lightly grease a 9×13 inch baking dish with olive oil.
Spread half of the pasta mixture evenly in the prepared baking dish.
Sprinkle 1 cup of shredded mozzarella cheese evenly over the pasta layer.
Add the remaining pasta mixture on top of the mozzarella layer and spread evenly.
Top with the remaining 1 cup of shredded mozzarella cheese and the grated Parmesan cheese.
If freezing: cover the baking dish tightly with aluminum foil and freeze for up to 3 months.
To bake from frozen, preheat oven to 375°F (190°C), remove foil, cover again with foil and bake for 50 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
If baking immediately, cover the dish with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and golden.
Remove from oven and garnish with chopped fresh parsley before serving.