1. Preheat oven to 200°C (400°F).
2. Cook pasta shells according to package instructions.
3. Stir together the ricotta with 175 mL (3/4 cup) Parmesan, mozzarella, and goat cheese. Stir in 30 mL (2 tbsp.) chives, garlic, and salt. 
4. Pour 500 mL (2 cups) of sauce into a 23 cm x 33 cm (9 in. x 13 in.) baking dish. Divide cheese filling between cooked shells (about 15 mL / 1 tbsp. per shell) and arrange in prepared baking dish. Spoon remaining sauce over top and sprinkle with remaining Parmesan. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue cooking for 10 minutes, or until cheese is golden and bubbling. Garnish with remaining chives. 

Chef’s secret

You can cook and stuff the pasta shells ahead of time and store it in the fridge. For a quick meal, just place the pasta in a baking dish, add the tomato sauce, sprinkle with Parmesan, and bake.