18 uncooked jumbo pasta shells (or manacotti)
1 (15-ounce) container ricotta cheese
1 (10-ounce) box frozen leaf spinach thawed,
drained and squeezed dry
2 cups shredded italian cheese blend
3/4 cup half and half
1 ounce fresh Parmesan cheese
1 clove garlic pressed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon salt
1 (26-ounce) jar spaghetti sauce

1. Preheat oven to 350F. Cook pasta shells according to package directions; drain.
2. Meanwhile, in lg.mixing bowl combine ricotta cheese, spinach, 1 1/2 cups of the italian cheese blend, 1/4 cup of the half and half, grated parmesean cheese, pressed garlic and seasonings. mix well and set aside.
3. In sm. mixing bowl whisk spaghetti sauce and remaining half and half. Reserve 1 cup of sauce mixture; spread remaining sauce mixture over bottom of 13x9. Fill each shell with spinach mixture. Arrange filled shells in 13x9. Top evenly with reserved sauce mixture. Cover with aluminum foil.
4. Bake, covered, 40 minutes. Remove foil. Sprinkle with remaining cheese blend. Continue baking, uncovered, 5 min or until cheese is melted. Remove from oven let stand 10 min.