Florentine Shells

My visiting teacher made this for our lil' family when John got his appendix out. It was soo good that I just made her give me the recipe. I made it last Sunday when my parents were here for dinner and it was a hit again, so thought I would share.

Ingredients:
18 jumbo pasta shells
1 (15 oz) container ricotta cheese
1 pkg. (10 oz) frozen, chopped spinach, thawed/drained/squeezed
2 c. Italian cheese blend, divided
3/4 c. half n' half, divided
1/4 c. parmesan cheese
1 clove garlic, pressed
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. salt
1 jar (26-28 oz) spaghetti sauce

Preheat oven to 350 degrees. Cook pasta shells according to package directions & drain.

Combine ricotta cheese, spinach, 1 1/2 c. Italian cheese blend and 1/4 c. half n' half, parmesan cheese. Add garlic & seasonings. Set aside.

Whisk spaghetti sauce & remaining 1/2 c. half n' half until blended. Reserve 1 c. sauce. Spread remaining sauce over bottom of 9x13 pan. Fill shells w/ cheese mixture & arrange in pan. Top evenly w/ reserved sauce mixture.

Cover w/ foil. Bake for 40 min. Uncover & put remaining 1/2c. Italian cheese blend. Continue cooking uncovered 5 min. or until cheese is melted.