Start by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook for about 2-3 minutes less than the package instructions for al dente. Drain and cool on a clean towel.

In a large mixing bowl, combine ricotta cheese, 2 cups of shredded mozzarella, grated Parmesan, the large egg, minced garlic, and Italian seasoning or fresh herbs. Season with salt and pepper. Stir until the mixture is thick and creamy.

Using a 9x13-inch baking dish, spread 1 cup of creamy Alfredo sauce on the bottom to enhance flavor and moisture.

Fill each cooled jumbo shell with 1½ to 2 tablespoons of the ricotta filling. Arrange them filled-side up in the baking dish.

Pour the remaining Alfredo sauce generously over the shells and sprinkle the leftover shredded mozzarella on top.

Cover with aluminum foil and preheat your oven to 375°F (190°C). Bake for 25 minutes until the sauce bubbles slightly around the edges.

Uncover and bake for an additional 8-10 minutes until the cheese is melted and golden brown.

Let the dish rest for 5-10 minutes after baking before serving.