Shells with Ricotta and Fire-Roasted Tomato Sauce

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain in a colander, reserving 1 cup of pasta water.
In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Add the garlic, parsley, oregano, garlic powder, and red pepper flakes. Sauté until the garlic begins to become fragrant, 30 to 60 seconds. Add the tomato paste and cook, stirring, for 2 minutes.
Reduce the heat to medium and add the fire-roasted tomatoes, juices, and all, as well as the reserved pasta water.
Stir in the chopped basil and season with 1 teaspoon each of salt and pepper. Stir and allow to simmer, scraping the bottom of the skillet with a wooden spoon occasionally, until the sauce begins to thicken, about 10 minutes.
Add the pasta shells and mix until the shells are evenly coated. Turn off the heat.
In a small bowl, whisk together the ricotta, lemon zest and juice, and a sprinkle of salt.
Divvy the whipped ricotta mixture between four shallow bowls and spoon the pasta on top. Top with dried parsley, shaved Parmesan, and/or chopped fresh basil leaves, if desired.