Preheat your oven to 350°F (175°C) and grease your baking dish with olive oil.

Bring salted water to a boil in a large pot. Cook the large pasta shells for 8-10 minutes until al dente, then drain.

In a mixing bowl, combine crab meat, ricotta cheese, mozzarella, Parmesan, chopped parsley, and garlic powder with a drizzle of olive oil.

Fill each cooked pasta shell with the crab mixture and place them in the greased baking dish.

Pour the Alfredo sauce over the stuffed shells, ensuring they are well-coated. Optional: sprinkle extra Parmesan on top.

Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.