Categories: chicken, entree, pasta, spinach

Ingredients

• 1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes)
• 2 cups chopped cooked chicken
• 2 cups fresh chopped spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15oz) container ricotta cheese
• 2 (8oz) packages cream cheese, softened (I think you could get away with one package)
• 1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
• 1 large egg, lightly beaten
• 1 Tablespoon dried parsley flakes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded mozzarella cheese, divided
• 1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)

Directions

1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set aside.

2. Preheat oven to 350°. Lightly grease two 9×13 baking dishes.

3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.

4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9×13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

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