Preheat the oven to 375°F (190°C). Boil a large pot of salted water and cook the jumbo shells according to package instructions until al dente. Drain and set aside.

In a mixing bowl, combine ricotta cheese, 1/2 cup of shredded mozzarella, Parmesan cheese, basil, garlic powder, salt, and pepper. Mix well.

Stuff each cooked shell generously with the cheese mixture and place seam-side down in a greased baking dish.

Pour marinara sauce evenly over the stuffed shells, ensuring they’re lightly coated. Sprinkle the remaining mozzarella on top.

Optionally, mix panko breadcrumbs with melted butter or olive oil and sprinkle over the dish for a golden crust.

Bake for 25-30 minutes, or until the tops are bubbly and golden brown. Let it rest for 5-10 minutes before serving. Garnish with fresh basil if desired.