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Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the jumbo pasta shells for 2 minutes less than the package's al dente time — they should be pliable but still firm at the center. Drain in a colander, rinse briefly with cold water to stop cooking, and spread on a lightly oiled surface so they don't stick together.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute. Add the baby spinach in two or three handfuls, stirring each addition until wilted before adding the next, about 3 minutes total. Transfer the spinach-garlic mixture to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible, then roughly chop.
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