Boil Pasta: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente, which typically takes about 8-10 minutes. Drain them and set aside to cool slightly.

Mix Filling: In a mixing bowl, combine 1.5 cups of ricotta cheese, 1 cup of shredded mozzarella cheese, 0.5 cup of grated parmesan, and 1 cup of cooked, squeezed-dry spinach. Stir until well blended.

Prepare Sauce: In a saucepan over medium heat, prepare your Tuscan cream sauce. Allow it to simmer gently for about 5-7 minutes, stirring occasionally until it thickens to the desired consistency.

Stuff Shells: Carefully take each cooled pasta shell and fill it generously with the ricotta mixture. Place the stuffed shells in a greased baking dish, standing them upright.

Top with Sauce: Pour the prepared Tuscan cream sauce over the stuffed shells, ensuring they are well-coated. Sprinkle additional mozzarella and parmesan cheese on top.

Bake: Preheat your oven to 375°F and bake the stuffed shells for about 25-30 minutes, or until the cheese is bubbly and golden brown.