Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the ravioli for 1 minute, then drain and rinse the pasta; reserve. In a large bowl combine the marinara, 3 cups of the mozzarella, ricotta, Parmigiano Reggiano, basil, oregano, salt, and pepper. Add the drained pasta and grease a 9 x 13-inch casserole dish and pour the mixture into the dish. Top with the remaining ½ cup mozzarella and bake until bubbly, 40-45 minutes. If desired, turn the oven up to broil and broil the dish for 1 minute to brown the top. Garnish with additional basil.