Boil jumbo shells according to directions on the box (usually about 9 minutes). Drain and let them dry.

Prepare a 9x13 baking dish with non-stick cooking spray.

Pour about 1/3 of the alfredo sauce into the bottom of the dish and spread evenly.

In a mixing bowl, combine the Ricotta, 1 cup of the Mozzarella, and 1 cup of the Parmesan cheese. If desired, add a bit of Oregano and Parsley.

Fill each shell with about 1 spoonful of filling and place them face up in the baking dish.

Pour remaining alfredo sauce and cheese on top of the shells. Sprinkle Parsley and oregano on top if desired.

Cover with aluminum foil. Bake at 350 degrees for 45 minutes. Enjoy!