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Cook pasta shells according to pasta directions. Once cooked set aside.
Melt butter in saucepan, add flour and stir to combine to form a roux.
Once you have your roux, add half and half (or milk) slowly and stir constantly until sauce thickens.
Remove from heat and stir in Garlic salt and onion powder until well combined.
Add Parmesan cheese and stir in well.
Add Sun-dried tomatoes and spinach to sauce and stir to evenly incorporate.
Pour sauce over drained pasta shells and gently stir until all the shells are well coated.