Cook the shells in water according to package instructions, stirring occasionally to keep the pasta from sticking to the pot, then drain and set aside.
Mix together the ricotta, Italian seasoning, garlic powder, salt, and pepper in a medium-sized bowl.
Stir in ¼ cup of mozzarella and the parmesan cheese.
Spread ¼ cup of marinara sauce in the bottom of a 5x5-inch baking dish. Fill each shell with the ricotta mixture and place in the baking dish.
Spoon the remaining ¼ cup of marinara sauce over the shells, then sprinkle the remaining ¼ cup of mozzarella cheese over the tops.
Cover the baking dish with foil and bake for 20 minutes.
Uncover the dish, then bake for an additional 10 minutes or until the cheese has melted.
Sprinkle with fresh basil or parsley if desired and enjoy hot.
Notes
Expert Tips
Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. Stuffed shells come together quickly so it's a good idea to have everything ready before beginning. Although this dish is easy to make, you might have questions about the process and many of your questions may be answered in the Ingredient Notes section and from the process photos and pro tips above.
Undercook your shells by 1 to 2 minutes because they will continue to cook when they bake. Most package instructions will note the time needed to perfectly cook al dente pasta. Al dente meaks firm to the bite. Overcooking the shells will make them flimsy and hard to stuff.
Grate your cheese instead of purchasing pre-shredded bags of cheese. Pre-shredded cheese is coated with anti-caking agents and preservatives and does not melt as smoothly as freshly grated or shredded cheeses.