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Make the @Ricotta{} (See other recipe)

Cook the Pasta \
Bring a pot of salted water to a boil. \
Add the @jumbo shells{12%oz} and cook for about ~{6%minutes}, until almost al dente. \
Drain and toss gently with olive oil to prevent sticking. Set aside.

Prepare the Prosciutto and Spinach Filling \
Stack @prosciutto{5.5%oz}, slice it into strips, then finely mince into small pieces.\
Heat a Dutch oven over medium heat with a drizzle of olive oil. Add the minced prosciutto and fry for ~{90%seconds}, being careful not to crisp it. \
Add @minced garlic{3%cloves} and cook for another minute. Stir in spinach and cook until wilted, about ~{2%minutes}. \
Transfer to a cutting board, chop finely, and squeeze out any excess moisture with a towel. \

Make the Spicy Marinara \
Wipe out the Dutch oven. Add a drizzle of olive oil, then @grated onion{1%small} and @minced garlic{3%cloves}. Add a pinch of salt and sweat the mixture for ~{5%minutes}. \
Stir in @chili flakes{1%tbsp} and fry for ~{3%minutes}. \
Add  @tomato paste{5%tbsp} and cook for ~{1%minute} until it deepens in color. \
Pour in @crushed tomatoes{1%can}, @salt{1%tsp}, @sugar{1.5%tbsp}, and a splash of water. Simmer for ~{5%minutes}, then stir in @chiffonade basil{.25%cup}. Taste and adjust seasoning.

Make the Ricotta Filling \
In a medium bowl, combine the drained homemade ricotta, the prosciutto-spinach mixture, @heavy cream{.5%cup}, @shredded mozzarella{.75%cup}, @grated parmesan{.75%cup}, about 20 cranks of black pepper, and @egg{1%large}. Stir until well combined.

Stuff the Shells \
Preheat the oven to 425°F/220C. \
Fill each shell with about 2-3 tablespoons of the ricotta mixture, tucking the cheese inside using your fingers or a spoon. \
Nestle the stuffed shells in the sauce (I just do this in my dutch oven, but you can transfer to a baking dish if needed), arranging 18-22 shells in a crown pattern, making sure they are at least halfway submerged.

Bake the Shells \
Sprinkle a generous amount of grated parmesan over the shells. Cover the dish with a lid and bake for ~{15%minutes}. \
Remove the lid and bake uncovered for another ~{15%minutes} to allow the cheese to brown and the sauce to thicken slightly.

Finish and Serve \
Top with additional grated parmesan. Scoop out 3-4 shells per serving, top with more grated parmesan, and drizzle with a bit of spicy finishing olive oil.