Categories: Pasta

Ingredients

• 25 oz. jar tomato basil pasta sauce
• 2 1/2 cups shredded cooked chicken
• 2 cups baby spinach, torn
• 15 oz. ricotta cheese
• 2 cups shredded mozzarella, divided
• 1 large egg, beaten
• 2 tbsp. chopped fresh basil
• 1 1/2 tsp garlic salt
• 1/2 tsp black pepper
• 21 jumbo pasta shells, cooked as directed
• 1/2 cup grated Parmesan
• 1/2 cup panko
• Garnish: fresh basil

Directions

1. Preheat oven to 350. Spray a 3-qt. baking dish with cooking spray.

2. Spread 1 1/2 cups pasta sauce in bottom of prepared pan. In a large bowl, stir together chicken, spinach, ricotta, 1 1/2 cups mozzarella, egg, basil, garlic salt, and pepper until combined. Stuff chicken mixture into cooked shells; place in pan. Pour remaining sauce onto shells. Cover with foil.

3. Bake for 30 minutes. Uncover and sprinkle Parmesan, panko, and remaining 1/2 cup mozzarella onto shells. Bake until cheese is melted, about 5 minutes more. Let stand for 10 minutes before serving. Garnish with basil.

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