Begin with a large pot of salted boiling water. Toss in the jumbo shells and cook until they’re al dente (about 8-10 minutes). Once done, drain and set aside.

In a skillet over medium heat, drizzle a little olive oil. Sauté the minced garlic until fragrant (about 1-2 minutes). Add the shrimp and cook until they’re pink and opaque, roughly 3-5 minutes. Remove from heat.

In a bowl, combine ricotta cheese, mozzarella, parmesan, Italian seasoning, and the cooked shrimp mixture. Stir until well mixed.

Preheat your oven to 375°F. Fill each cooked shell with the cheesy shrimp mixture.

Spread half of the marinara sauce on the bottom of a baking dish, arrange the stuffed shells on top, and then slather the remaining sauce over everything. Top with a sprinkle of mozzarella cheese.

Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.

Let the cheesy shrimp stuffed shells cool for a few minutes, then serve. Garnish with fresh basil if desired.