Preheat the oven to 375°F.

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just shy of al dente, about 10 minutes.

Drain the shells and place them on a large baking sheet. Drizzle lightly with olive oil to prevent sticking.

Heat two tablespoons of oil from the sun-dried tomato jar in a large skillet over medium heat.

Add the chopped shallots and minced garlic and cook for 3 to 5 minutes until softened.

Stir in the broth, half-and-half or cream, 1/4 cup Parmesan cheese, Italian seasoning, sun-dried tomatoes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Bring the mixture to a gentle simmer and cook for 7 to 10 minutes, stirring occasionally, until the sauce slightly thickens.

Place the thawed spinach in a clean kitchen towel and squeeze out excess moisture.

In a large bowl combine the spinach, ricotta cheese, remaining Parmesan, lemon zest, and the remaining salt and pepper. Mix well.

Fill each cooked pasta shell with the ricotta and spinach mixture.

Spread half of the sun-dried tomato cream sauce in the bottom of a baking dish.

Arrange the stuffed shells on top of the sauce. Spoon the remaining sauce over the shells.

Sprinkle shredded mozzarella evenly over the top.

Cover the dish tightly with foil and bake for 15 minutes.

Remove the foil and continue baking uncovered for about 10 minutes until the cheese is melted and bubbly.

Serve the Creamy Sun-Dried Tomato and Ricotta Stuffed Shells warm.