Cheese Spinach Stuffed Shells

1 (24 oz) jar Francesco Rinaldi Marinara Pasta Sauce, divided

2 (10 oz) packages frozen chopped spinach, thawed and drained

1 (15 oz) container whole milk ricotta cheese

1 cup grated Parmesan cheese, divided

2 tbsp chopped fresh basil

3 cloves garlic, finely chopped

Kosher salt and freshly ground black pepper, to taste

32 jumbo pasta shells, cooked, rinsed and drained

1. Preheat oven to 350°F. Spread 1/2 cup pasta sauce in the bottom of large baking dish.

2. Combine spinach, ricotta, 1/2 cup Parmesan, basil, garlic, salt and pepper in large bowl. Fill each pasta shell with spinach mixture. Place shells, filling-side-up into prepared baking dish.

3. Spoon remaining sauce over shells. Sprinkle with remaining Parmesan. Bake until cheese is melted and sauce is bubbling, about 30 minutes.