Stir in minced garlic and cook for an additional minute until fragrant.
Add ground turkey or beef to the skillet, breaking it apart with a spoon. Cook until browned, about 6-8 minutes.
Stir in red pepper flakes and Italian seasoning, then add crushed tomatoes and sugar. Season with salt and pepper to taste. Let the mixture simmer for 15-20 minutes, stirring occasionally.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
In a medium bowl, combine ricotta cheese, grated Parmesan cheese, and heavy cream. Whip until smooth and creamy.
To assemble, spread half of the meat sauce in the bottom of a large baking dish.
Fill each pasta shell with a generous dollop of the whipped ricotta mixture and place them in the baking dish. Top with the remaining meat sauce.
Preheat the oven to 375°F. Bake the assembled dish for 20-25 minutes until bubbly and heated through.
Garnish with fresh basil leaves before serving.
Notes
For added flavor, consider mixing in some chopped spinach or kale into the meat sauce.
You can also substitute the ground meat with plant-based meat alternatives for a vegetarian version.