Start this recipe with the sauce. Heat the oil in a large pan and quickly fry the garlic for 1  minute but DO NOT brown. Add in the cherry tomatoes and oregano, season well with salt and pepper  and cook for 3-4 minutes. Add in the tomato paste and sugar and cook for 1 minute before adding ½ glass water, give the pan a good stir and bring to the boil. Lower to a  simmer, cover the pan and allow to cook for 10 minutes. Stir in the cooking cream and chopped fresh basil and remove off the heat and pour the tomato sauce into the base of an oven dish. Meanwhile, cook the pasta shells in salted boiling water till almost done. Drain the shells and allow to cool down. To make the filling, place the ricotta in a large bowl and crumble in the fresh gbejniet. Add in the egg, pesto, 3 tbsp. grated Parmesan and season with salt and pepper and mix together well. Spoon the filling into a disposable piping bag and use it to fill the cooked pasta shells. Arrange the stuffed shells decoratively in the baking dish on top of the tomato sauce and sprinkle over the remaining 2 tbsp. grated Parmesan. Drizzle with a little olive oil and palace under a hot grill for 4-5 minutes to brown. Serve the pasta shells decorated with fresh basil leaves.