Cook Pasta Shells:

Boil water in a large pot and add a pinch of salt. Add the jumbo shells and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare Broccoli:

In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the chopped broccoli and cook for 5-7 minutes, until tender. Remove from heat.

Make Cheese Filling:

In a large bowl, combine ricotta cheese, half of the mozzarella, half of the Parmesan, cream cheese, cooked broccoli, and some salt and pepper. Mix well until all ingredients are thoroughly combined.

Stuff Shells:

Preheat the oven to 375°F (190°C). Fill each cooked pasta shell with the cheese and broccoli mixture. Arrange stuffed shells in a single layer in a baking dish.

Prepare Cheese Sauce:

In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk until smooth. Cook until the sauce thickens. Add the remaining mozzarella and Parmesan cheeses. Stir until melted and smooth. Season with salt and pepper to taste.

Bake the Shells:

Pour the cheese sauce evenly over the stuffed shells. Cover with foil and bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the top is golden and bubbly.

Serve:

Garnish with chopped fresh parsley before serving.