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Place a large sheet of wax paper on a flat work surface. Mix the ricotta, mozzarella, 2 tbsp. of the parmesan, the egg white, parsley, and galric powder in a medium bowl. Season with salt and pepper to taste. Place the cooked shells, open side up, on the waxed paper. Spoon the ricotta mixture evenly into the shells, about 2 heaping tbsps. in each.
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Spread about 1/2 cup marinara sauce evenly into a 10-inch round or 11x7 inch glass baking dish. Lay the stuffed shells side by side, open side up, in the dish. Spoon the remaining 1 1/2 cups marinara sauce over shells. Sprinkle the remaining 1 tbsp. parmesan evenly on top. Cover with foil and bake 20 to 25 minutes. Let stand 5 minutes before serving.
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