18 uncooked jumbo pasta shells
1 container part skim ricotta cheese
1 package frozen chopped spinach, thawed, drained, and squeezed dry
2 cups shredded mozzarella
3/4 cup half and half, divided
1/4 cup parmesan
1 garlic clove
1 jar spaghetti sauce
Preheat oven to 350. Cook pasta shells according to package directions; drain.
Combine ricotta cheese, spinach, 1 1/2 cups of mozarella, 1/4 cup half and half, and parmesan. Add seasoning and garlic, mix well.
Mix spaghetti sauce and remaining half and half. Spread half of sauce over the bottom of the pan. Fill the pan with shells filled with cheese mixture. Cover with the rest of the sauce.
Bake, uncovered, 40 minutes. Let stand 10 minutes before serving.