Step 1

Preheat oven to 200C/180C fan-forced. Cook pasta in a large saucepan of boiling salted water, following packet directions or until tender. Drain well.

Step 2

Meanwhile, heat the oil in a large frying pan. Add the garlic and cook, stirring, for 2 minutes or until aromatic. Add the spinach and cook, stirring often, for 5 mins or until water evaporated. Set aside to cool.

Step 3

Combine the spinach mixture, ricotta and three-cheese mix. Season.

Step 4

Pour the pasta sauce and 2/3 cup off the cream over base of a 12-cup baking dish. Stir to combine. Carefully spoon 2 tablespoons of the ricotta mixture into each pasta shell. Arrange shells, filling-side up, on top of the sauce. Drizzle with remaining cream and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 10 mins or until golden.