Boil the shells

• Bring a large pot of salted water to a boil.
• Cook the jumbo shells until al dente, then drain and let cool slightly.

Sauté the shrimp

• Melt the butter in a frying pan and sauté the shrimp with the garlic until pink and cooked through.
• Remove the shrimp from the pan and set aside.

Make the creamy sauce

• Add the sun-dried tomato oil, garlic marinara and parsley to the pan.
• Stir in the cream and simmer on low heat.

Prepare the filling

• Dice the cooked shrimp.
• In a bowl, mix the ricotta, shrimp, spinach, half of the mozzarella and the sun-dried tomatoes.

Assemble the dish

• Pour part of the sauce into the bottom of a baking dish.
• Stuff the shells with the ricotta mixture and place them in the dish.
• Pour the remaining sauce over the shells.

Top and bake

• Top with the remaining mozzarella, red pepper flakes and parmesan.
• Bake at 190 °C until the cheese is melted and bubbling.