Cheesy Chicken Stuffed Shells

Ingredients

• 1 package jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 package frozen spinach, thawed and drained
• 1 egg
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley (or 2 Tbsp. dried parsley)
• 1 15-ounce container part-skim ricotta cheese
• 2 cups shredded mozzarella cheese
• 2 cups (1 jar) four-cheese style pasta sauce

Instructions

1. Bring a large pot of water to a boil and add 1 teaspoon salt. Cook jumbo shells for 8-10 minutes; drain and set aside on a sheet of wax paper, separating shells so that they do not stick together. Preheat oven to 350 degrees F. In a large bowl, mix together the chicken, spinach, egg, garlic, parsley, ricotta cheese, and 1 cup of the shredded mozzarella cheese. Use a tablespoon to stuff shells, placing them in a 9x13 glass baking dish that has been lightly brushed with olive oil. Pour sauce over the stuffed shells, then sprinkle the remaining shredded mozzarella cheese over that. Cover with aluminum foil and bake for 40 minutes, until bubbly.