Preheat oven to 400
Cook shells 12 min (package said 9 but I felt like they needed longer)
16 jumbo shells
In a bowl, mix ricotta, mozzarella/provolone, Parmesan basil, oregano and garlic. Stir well.
15 oz ricotta cheese, 1 cup mozzarella/provolone mixture (or 1/2 cup of each), 1 cup Parmesan, 1 tsp basil, 1 tsp oregano, 1 tsp garlic
Rinse pasta with cool water
Spray 8×8 pan with nonstick spray (I love this Rachael Ray baking dish) Add 1 cup marinara to bottom of pan
15 oz marinara
Stuff shells with 2 tbsp filling per shell – use small spoon or hands
Place each shell on top of the marinara
Cover with aluminum foil and Bake at 400 for 20 min
In skillet, melt 1 Tbsp butter – add breadcrumbs – stir until toasty brown 1-2 min – spoon into a small bowl and set aside.
1/4 cup Italian breadcrumbs, 1 tbsp butter
When 5 minutes left on shells – In same skillet melt 6 Tbsp butter
6 tbsp butter
Add garlic and saute for 1 minute
1 tsp garlic
Slowly stir in half and half and both cheeses
3/4 cup half and half, 1 cup Parmesan, 1/4 cup mozzarella/provolone mix
Stir together until all cheese are melted and sauce is smooth
Remove shells from oven
Spoon alfredo sauce over top and around shells
Add a little more marinara on top
Sprinkle bread crumbs and any extra Parmesan cheese on top
Broil on high for 2-3 min until cheese browns slightly