Preheat your oven to 350°F (175°C).

In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until softened.

Add garlic, thyme, basil, and oregano to the mushrooms. Season with salt and pepper, stirring to combine.

Sprinkle flour over the mushroom mixture and stir for a minute.

Gradually whisk in the milk and white wine (or chicken broth). Cook until the sauce thickens.

In a large bowl, combine the cooked mushroom sauce with ricotta cheese and half of the mozzarella and parmesan cheeses.

Cook the jumbo pasta shells according to package instructions until al dente, then drain.

Stuff each pasta shell with the mushroom and cheese mixture and place them in a baking dish.

Pour any remaining sauce over the stuffed shells and top with the remaining mozzarella and parmesan cheeses.

Bake in the preheated oven for 25-30 minutes until golden and bubbly.