I found this recipe by searching Pinterest (my new addiction). It came from a blog called Let's Dish I deviated some from this recipe, due to having some things on hand but not others. I have it all ready to go into the oven about an hour before my husband gets home. The only thing that I really did different was that I used a ball of mozzarella that I broke into pieces and I used shredded 4 cheese blend for the top. I found it VERY useful to use my Pampered Chef Easy Accent Decorator to stuff the shells. It would make using manicotti shells with the recipe REALLY easy. Here are my stuffed shells prior to baking.
Three Cheese Stuffed Shells
1 (16 oz.) package jumbo shell pasta
1 (16 oz.) container ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup shredded Monterey Jack cheese
3 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2-3 cups marinara sauce
Preheat oven to 350 degrees. Cook pasta according to package directions. Drain, then rinse with cold water to cool so you can handle the pasta while stuffing. Meanwhile, in a large bowl, combine ricotta cheese, 1 cup mozzarella, Monterey Jack cheese, sour cream, bread crumbs, oregano, basil, and salt and pepper to taste; mix well. Spray a 9x13 inch baking dish with non-stick cooking spray and cover bottom of dish with a thin layer of marinara sauce. Fill shells with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce. Bake, covered, for about 30-40 minutes or until cheese is melted and sauce starts bubbling. Uncover and bake an additional 5-10 minutes.