Preheat the oven to 375°.
In a large pot of salted boiling water, cook the shells until they are al dente, about 9 minutes. Drain well and transfer to a baking sheet to cool slightly.
In a fry pan, lightly brown the ground pork and drain.
Meanwhile, in a large bowl, combine the pork, ricotta, cottage cheese, panko, garlic, egg, Parmigiano, the 1/2 cup of parsley, 1/4 cup of the cream, 2 teaspoons salt and 1 teaspoon pepper; mix well.
In a medium bowl, mix the marinara sauce with the remaining 1/4 cup of cream, the italian spices and fennel seed,, Spoon half of the sauce into a 9-by-13-inch casserole baking dish or lasagna pan. Stuff each shell with a heaping tablespoon of the filling and nestle in the sauce. Spoon the remaining sauce over the shells and scatter the mozzarella on top.
Cover the baking dish and bake for about 45 minutes, then uncover and bake for 15 minutes longer, until bubbling and
the pork is cooked through. Let stand for 10 minutes, then garnish with parsley and serve.