Preheat your oven to 350 degrees F.
Bring a large pot of water to a boil and cook the jumbo pasta shells according to the package instructions. Drain the shells and toss with a little olive oil. Set the cooked shells aside.
In a large bowl, mix the ricotta cheese, mozzarella cheese, parmesan, eggs, salt, pepper, garlic powder, oregano, parsley and basil.
Spread about 1/2 cup of the marinara sauce in the bottom of a 9x13 baking dish.
Stuff the cheese filling into each cooked pasta shell. You should be able to fill each jumbo pasta shell with about 1/4 cup of the cheese mixture. You want them to be nice and full!
Place the stuffed shells in the sauce coated baking dish as you fill them, lining them up in the casserole dish.
Spread the remaining marinara sauce on the top of the stuffed shells.
Sprinkle the stuffed shells with the parmesan cheese and mozzarella cheese for the topping.
Bake the stuffed shells in the preheated oven for about 25 to 35 minutes. The cheese should be completely melting and starting to turn golden brown. The sauce should be bubbling around the edges of the pan.
Let the baked stuffed shells cool for about 10 minutes then serve.
