Florentine Shells

Some of you may have this. Shelley requested it and she's blogging now, so here it is.

18 uncooked jumbo pasta shells
1 container (15 oz.) part skim ricotta cheese
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1 cups (8 oz.) shredded Italian cheese blend, divided
3/4 cups half-n-half
1 ounce fresh Parmesan cheese, grated (about 1/4 cup)
1 garlic clove, pressed
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/8 tsp. salt
1 28 oz. jar favorite spaghetti sauce

Preheat oven to 350. Cook pasta shells according to package directions. (If you are going to freeze this, undercook the pasta shells.) Drain.

Meanwhile, combine ricotta cheese, spinach, 1 1/2 cups of Italian cheese blend, 1/4 cup of half-n-half, Parmesan cheese, garlic and seasonings. Mix well and set aside. Whisk spaghetti sauce and remaining 1/2 cup half-n-half until well blended. Reserve 1 cup of the sauce mixture. Spread remaining sauce mixture over bottom of rectangular dish.

Using a medium size scoop, fill each shell with spinach mixture. Arrange filled shells in dish. Top evenly with reserved sauce mixture. Bake, covered, 40 minutes. Remove cover and sprinkle shells with remaining 1/2 cup Italian cheese blend. Continue baking, uncovered, 5 min. or until cheese is melted. Remove from oven and let stand 10 minutes. From Pampered Chef