In a large skillet over medium heat, warm 2 tablespoons of olive oil and sauté 4 minced garlic cloves until fragrant, about 1 minute. Add in a 28-ounce can of crushed tomatoes, 1 teaspoon of red pepper flakes, 1 tablespoon of sugar, and 1 teaspoon of Italian seasoning. Stir the mixture well, then simmer for about 10-15 minutes until it thickens and develops a deep, rich flavor.

Bring a large pot of salted water to a boil, then add 12-15 large whole grain pasta shells. Cook the shells according to package instructions until al dente, usually 8-10 minutes. Once done, drain the shells and let them cool slightly before handling.

In a bowl, gently tear and mix 8 ounces of burrata cheese with any desired add-ins, such as sautéed spinach or crumbled sausage. Carefully spoon this creamy mixture into each cooled pasta shell.

Spread a layer of the prepared garlic tomato sauce across the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer on top of the sauce, then pour the remaining sauce over the shells.

Preheat your oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil to trap moisture while baking, then place it in the preheated oven. Bake for 20-25 minutes, or until the sauce is bubbling and the shells are heated through.