By Kristi O’Toole These shells are so yummy and easy to make, you and your family will be glad you did! Ingredients: 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