Preheat your oven to 350°F.

Bring a large pot of heavily salted water to a boil on the stovetop; cook the jumbo pasta shells according to package instructions.

Meanwhile, melt one tablespoon of butter in a small microwaveable dish. Add breadcrumbs to the bowl and stir with a spoon until the panko is evenly moistened.

Spread breadcrumbs onto a small baking sheet. Bake in the preheated oven for 5 minutes, or until toasted.

To a large mixing bowl, add ricotta cheese, shredded provolone, shredded mozzarella, ½ cup grated parmesan, black pepper, and egg. Stir with a large spoon until well combined. Set aside.

In a medium skillet over medium heat, melt remaining 2 tablespoons of butter. Sauté minced garlic in the butter for 1 minute, until fragrant and slightly golden. Add cream cheese and whisk to combine. *The mixture will be lumpy.

While whisking, pour half & half or cream into the skillet, whisking until smooth. Add in remaining ½ cup parmesan cheese, and continue whisking until the sauce is smooth and thickened. Remove from the heat and set aside.

Pour the marinara sauce into the bottom of an oven-safe casserole dish. Stuff each cooked pasta shell with ricotta filling mixture, then arrange stuffed shells on top of the marinara sauce.

Drizzle the cheese sauce evenly over the shells. Bake in the preheated oven for 15 to 20 minutes, or until the filling is hot.

Garnish the baked cheese stuffed shells with toasted breadcrumbs and finely chopped parsley.