Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil. Cook the jumbo pasta shells for 2 minutes less than package instructions. Drain and cool under cold water.

In a skillet over medium heat, melt the salted butter. Add minced garlic and sauté for 2 minutes. Whisk in flour and cook for 2-3 minutes.

Gradually pour in milk and heavy whipping cream while whisking. Simmer for about 5 minutes until thickened. Stir in Parmesan cheese.

In a mixing bowl, combine ricotta cheese, half of Italian blend cheese, onion powder, garlic powder, and green onions. Mix until creamy.

Spread half of the garlic Alfredo sauce in a casserole dish. Stuff each pasta shell with cheese filling and arrange in the dish.

Pour remaining sauce over the stuffed shells and sprinkle with remaining Italian blend cheese.

Bake for approximately 20 minutes until hot and bubbly. Broil for an additional 2 minutes for browning.

Let rest for a few minutes before serving warm.