In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add 1 minced shallot and sauté until golden, about 3-4 minutes. Stir in 3 minced garlic cloves and a pinch of red pepper flakes, cooking until fragrant, around 1 minute. Incorporate 2 tablespoons of tomato paste, ½ cup of vodka, 1 can of whole peeled tomatoes, and a handful of fresh basil. Season with salt and pepper, then simmer for 20-30 minutes until thickened.

Once the sauce has simmered, use an immersion blender to carefully blend it until smooth, or let it cool slightly and transfer to a blender to purée. Return the blended sauce to the pot over low heat, stirring in ½ cup of half-and-half cream and additional chopped basil. Cook gently for 5 minutes.

In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 4 cups of fresh baby spinach and sauté until wilted, about 2-3 minutes. Stir in 2 minced garlic cloves and cook for another minute. Transfer the spinach mixture to a mixing bowl. Combine with 15 oz of ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. Season to taste with salt and pepper.

Bring a large pot of salted water to a boil. Cook 20 jumbo pasta shells until al dente, about 10-12 minutes. Drain and rinse under cold water to stop the cooking process. Set them aside to cool slightly.

Preheat your oven to 375°F (190°C). Fill each cooked jumbo shell with the spinach ricotta filling. Place the filled shells seam-side up in a greased 9x13 inch baking dish. Pour half of the basil vodka sauce over the top.

Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil, sprinkle with 1 cup of shredded mozzarella and grated Parmesan, and bake for another 10-15 minutes until bubbly and golden.

Allow the shells to cool for a few minutes before garnishing with fresh basil and extra grated Parmesan. Serve with garlic bread or a salad.