Preheat the oven to 375°F.
Mix the seasoned breadcrumbs with olive oil, and set aside.
¼ cup Olive oil, ½ cup Seasoned breadcrumbs
Boil a large pot of water over medium-high heat. Salt the water liberally once it has come to a boil. Boil the shells until slightly under al dente. Drain, and let cool.
20 Jumbo pasta shells
While the pasta is cooling, add the ingredients for the filling into a large mixing bowl and combine well. Then transfer to a large Ziploc bag and snip off one corner with scissors.
2 ½ cups Ricotta cheese, 1 cup Mozzarella cheese, 1 cup Provolone cheese, ½ cup Parmesan cheese, 1 ½ teaspoon Italian seasoning, 2 tablespoon Fresh basil, 2 teaspoon Sea salt, 2 teaspoon Garlic powder, 2 teaspoon Onion powder
Next, pipe the filling into the cooked jumbo shells. Pour the marinara sauce at the bottom of your individual baking dishes or one large baking dish. Arrange the stuffed shells into the baking dish and pour alfredo sauce over the top. Top with the remaining mozzarella and provolone cheese and seasoned breadcrumb mixture.
2 cups Marinara sauce, 1 cups Alfredo sauce
Bake the stuffed shells for 15-20 minutes until the cheese is bubbly and the breadcrumbs are toasted. Serve and enjoy!