Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the onion finely chopped, the carrot (peeled) finely chopped and 6 cloves garlic roughly chopped, mix together, after 4 minutes add in the paprika, oregano and thyme, quickly mix together, then add in the canned tomato sauce and canned diced tomatoes, season with sea salt, black pepper and white sugar, mix together, then lower to a low heat and simmer

Once the water comes to a boil in the stock pot, add in the jumbo pasta shells, cook until al dente (check package instructions), then drain into a colander, shake off any excess water and transfer the shells into a baking tray, all in a single layer

Add the ricotta cheese into a food processor, along with the shredded Manchego cheese, 1 clove garlic and the egg, pulse until well mixed, then add in the spinach, in batches and pulse, once all the spinach has been incorporated, season with sea salt & black pepper, pulse once last time

Stuff the mixture into the pasta shells, about 2 spoonfuls per shell

After simmering the tomato sauce for 20 minutes and it has thickened up, remove from the heat, transfer into a casserole dish, place the stuffed shells over the tomato sauce, all in a single layer, cover with foil paper and add into a preheated oven, bake only option (bottom heat) 375 F / 190 C

After 25 to 30 minutes remove from the oven, sprinkle with the grated mozzarella cheese and finely chopped parsley, enjoy!