Spinach and Artichoke Stuffed Shells

Name: Spinach and Artichoke Stuffed Shells
Ingredients: 24 jumbo pasta shells (about 12 ounces); 10 ounces frozen chopped spinach, thawed, drained and squeezed dry; One 14-ounce can artichoke hearts, drained and roughly chopped; 1 cup whole milk ricotta; 8 ounces cream cheese, at room temperature; 2/3 cup grated Parmesan; Kosher salt and freshly ground black pepper; 1 cup half-and-half; 1 cup shredded mozzarella; 2 tablespoons olive oil; 1/3 cup panko; 1/4 cup chopped fresh Italian parsley, optional