Florentine Shells

Hello! Sorry it's late!
RECIPE:
18 uncooked jumbo pasta shells
1 container (15 oz) part-skim ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed, drained, and squeezed dry
2 cups (8 oz) shredded italian cheese blend, divided
3/4 cups half and half, divided
1 oz fresh parmesan cheese, grated (about 1/4 cup)
1 garlic clove, pressed
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/8 teaspoon salt
1 jar (26-28 oz) spaghetti sauce
1. Preheat oven to 350 degrees. Cook pasta according to instructions on package
2. Meanwhile, in classic batter bowl, combine ricotta cheese, spinach, 1 1/2 cupsa of italian cheese blendand 1/4 cup of the half and half. Grate parmesan cheese into bowl. Press garlic into bowl using garlic press. Add seasonings, mix well and set aside.
If using fresh spinach: combine all ingredients listed previously except spinach. Cook spinach until it is top the appropriate wilted consistency, then add to mixture. This whole process should take no more than 10 minutes. Amount of spinach can be eye-balled.
3. In small batter bowl, mix spaghetti sauce and remaining 1/2 cup half and with whisk until well blended. Reserve 1 cup of the sauce mixture; spread remaining sauce mixture over bottom of rectangular baker. Using medium scoop (or ordinary spoon), fill each shell with spinach mixture. Arrange filled shells in Baker. Top evenly with reserved sauce mixture. Cover baker with rectangular lid/bowl (or aluminum foil).
4. Bake covered, 40 minutes. Remove lid/bowl. Sprinkle shells with remaining 1/2 cup Italian cheese blend. Continue baking, covered, 5 minutes, or until cheese is melted. Remove from oven, let stand 10 minutes.
Yield: 6 servings.