1️⃣ Preheat your oven to 350°F (175°C). 🔥

2️⃣ Cook the Pasta:
Bring a pot of salted water to a boil and cook the pasta shells 4 minutes less than the time indicated on the box (the shells will continue cooking in the oven). Drain the pasta and let it cool until you can handle it comfortably. 🍝

3️⃣ Prepare the Filling:
In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, cream cheese, garlic, salt, pepper, and basil. Mix until smooth. 🧀🌿
Transfer the filling mixture to a piping bag (or a zipped plastic bag with the corner cut off). Fill each pasta shell with the prepared mixture. Set aside. 🌟

4️⃣ Make the Sauce:
In a large saucepan over medium heat, melt the butter. Add the diced onions and cook until they are translucent and fragrant (about 5 minutes). 🧅
Add the minced garlic and cook for 1 more minute. 🧄
Stir in the sun-dried tomatoes, oregano, paprika, salt, and pepper. Cook for a minute, then add the flour. Continue cooking for another 1-2 minutes until the mixture thickens. 🍅
Gradually pour in the chicken broth, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan. 🥣
Add the heavy cream, spinach, and grated parmesan cheese. Continue cooking until the spinach is wilted, about 3-5 minutes. 🌿🧀

5️⃣ Assemble the Dish:
In a 12-inch cast-iron skillet (or any oven-safe skillet), spread 1 cup of the prepared sauce. Place the stuffed pasta shells in an even layer on top of the sauce. 🌟
Pour the remaining sauce over the pasta shells, ensuring they are fully covered to prevent them from drying out in the oven. Sprinkle the shredded mozzarella cheese on top. 🧀

6️⃣ Bake:
Place the skillet in the preheated oven and bake for 10 minutes. Then, switch to the broil setting and broil the shells for 2-3 minutes, watching closely until the cheese is golden brown and bubbly. 🧀🔥

7️⃣ Serve:
Remove from the oven and garnish with fresh chopped basil before serving. Enjoy your delicious Tuscan Stuffed Shells! 🍃✨