Florentine Stuffed Shells (Pampered Chef)

18   uncooked jumbo pasta shells
1 container (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
2 cups (8 ounces) shredded Italian cheese blend, divided
3/4 cup half-and-half, divided
1 ounce 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 ounces) spaghetti sauce
Preheat oven to 350°F. Cook pasta shells according to package directions; drain.

Meanwhile, in , combine ricotta cheese, spinach, 1 1/2 cups of the Italian cheese blend and 1/4 cup of the half-and-half. Grate Parmesan cheese into Batter Bowl using . Press garlic into Bowl using . Add seasonings; mix well and set aside.

In , whisk spaghetti sauce and remaining 1/2 cup half-and-half with until blended. Reserve 1 cup of the sauce mixture; spread remaining sauce mixture over bottom of . Using , fill each shell with rounded scoop of spinach mixture. Arrange filled shells in Baker. Top evenly with reserved sauce mixture. Cover Baker with .

Bake, covered, 40 minutes. Remove Lid/Bowl. Sprinkle shells with remaining 1/2 cup Italian cheese blend. Continue baking, uncovered, 5 minutes or until cheese is melted. Remove from oven; let stand 10 minutes.

Yield:
6 servings of 3 shells

IMG_6105 IMG_6102IMG_6121 IMG_6122 IMG_6140  IMG_6144

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