1.

Preheat the oven to 350 degrees Fahrenheit and lightly grease a baking dish suitable for holding the stuffed shells.

2.

Cook jumbo pasta shells in a large pot of salted boiling water according to package instructions; drain and set aside.

3.

In a large skillet, heat olive oil over medium heat, add the diced onion, and cook until translucent, about 5 minutes.

4.

Add minced garlic to the skillet and sauté for another minute until fragrant, stirring frequently to prevent burning.

5.

Stir in the chopped shrimp and cook until pink and opaque, then add the crab meat and mix well to combine.

6.

In a large bowl, combine ricotta, Parmesan, mozzarella, salt, pepper, and parsley, then add the shrimp and crab mixture.

7.

Fill each cooked pasta shell with the seafood and cheese mixture, arranging them in the prepared baking dish in a single layer.

8.

Pour heavy cream evenly over the stuffed shells, ensuring each is coated lightly with the cream sauce.

9.

Bake in the preheated oven for 20-25 minutes until the cheese is melted and the top is bubbling and slightly golden brown.