Start by boiling a large pot of salted water over medium-high heat. Carefully add the jumbo pasta shells and cook for about 9-11 minutes until they reach al dente, stirring occasionally. Once cooked, drain the shells and rinse under cold water to stop the cooking process. Set aside on a clean kitchen towel to dry and chill.

In a large mixing bowl, combine the creamy ricotta cheese, finely chopped sun-dried tomatoes, minced garlic, and your choice of fresh or dried herbs. Mix thoroughly until you achieve a consistent, flavorful filling.

Preheat your oven to 350°F (175°C). Using a spoon, generously fill each pasta shell with the ricotta and sun-dried tomato mixture.

Spread a thin layer of marinara sauce evenly on the bottom of the baking dish. Arrange the stuffed shells on top, allowing room between them.

Pour the remaining marinara sauce over the stuffed shells. Sprinkle a generous amount of mozzarella and parmesan cheese on top. Bake for about 25-30 minutes, until the cheese is bubbly and golden.

Once baked, remove the dish and let it cool for about 5-10 minutes. Garnish with freshly chopped herbs before serving.