Stuffed Shells

• 1/4 C grated parmesan cheese
• 1 pressed garlic clove
• 1/2 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/8 tsp salt
• 18 uncooked jumbo pasta shells (or manicotti)
• 1 15oz part skim ricotta cheese
• 1 pkg shredded Italian cheese mix
• 3/4 C half and half - divided
• 1 jar spaghetti sauce (26-28 oz) or homemade spaghetti sauce

Cook pasta shells and drain. Combine ricotta cheese, 1 1/2 C Italian cheese blend, 1/4 C half and half, Parmesan cheese, garlic, and seasonings. In small bowl, whisk together. 1 jar spaghetti sauce and remaining half and half. Reserve 1 C sauce and spread remaining on bottom of baking dish. Fill each shell with cheese mixture. Place in dish and top with sauce. Bake 40 minutes at 350'. Sprinkle with cheese and continue baking for 5 mins.