Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Place jumbo shells into boiling water and cook for 7-8 minutes or until very al dente. The pasta should have a good bite to it still. After the pasta is done, set aside while you make the sauce and filling.
To make the sauce mix together the canned tomatoes with Italian Seasoning, granulated garlic, onion powder, salt, ground black pepper, and crushed red pepper. Set aside.
To make the filling mix together cream cheese, ricotta cheese, garlic, and seasonings. Mix well.
Stir in romano cheese.
Stir in spinach and artichoke hearts.
Spread half of the sauce on the bottom of a 9 x 13 baking pan.
Fill 24 jumbo pasta shells with about 2 tablespoons of filling. As you fill the shells line them up in the baking dish.
Pour the rest of the sauce over the top of the stuffed shells.
Cover the baking dish tightly with foil and bake for 60 minutes.