1. Preheat your oven to 350 degrees. In a 9×13 baking dish, pour 1 ½ cups of sauce and spread evenly. Sprinkle ¼ cup parmesan overtop and set aside.

2. Cook the shells in heavily salted water for 7-8 minutes or until al dente. Be careful not to overcook! Immediately drain and rinse with cold water. Drizzle with a little olive oil to prevent them from sticking together.

3. Meanwhile, in a large mixing bowl combine the ricotta, mascarpone, 1 cup mozzarella, 1 cup parmesan, salt, pepper, crushed red pepper, Italian seasoning, and garlic powder. Mix together until thoroughly combined.

4. Using a spoon, generously stuff each of the shells.

5. Top with remaining 1 cup of sauce, mozzarella and parmesan. Bake for 25-30 minutes or until the cheese is melted. Then broil for 2-3 minutes or until the top is golden brown. Enjoy!