1 1/2 cup part skim ricotta cheese
1/2 cup thawed frozen spinach (squeezed dry)
1 cup cooked chicken breast (shredded)
3/4 cups shredded Parmesan or Asiago cheese
1/2 teaspoon granulated garlic
1/4 cup fresh parsley (chopped)
1 egg (beaten)
20 jumbo pasta shells (parcooked)
24oz of your favorite pasta sauce
2 cups shredded mozzarella
salt and pepper to taste
Cook the pasta shells for 3 minutes less than the box instructions, then drain and cool. The pasta will continue to cook in the oven.
Pour half of the pasta sauce into a 9×13 baking dish, covering the bottom of the pan completely.
Mix the ricotta, shredded Parm/Asiago, spinach, granulated garlic, chicken and half of the parsley in a bowl. Season with salt and pepper to taste. Add the egg into the seasoned mixture and stir to combine. Fill a quart sized plastic bag with the filling, then cut off one corner of the bag, to create a piping bag. Fill each shell with about 2 tablespoons of filling.
Place the stuffed shells seam side down into the baking dish. Top the shells with the rest of the pasta sauce, covering completely.
Top the saucy shells with 2 cups of shredded mozzarella, and the remaining parsley.
Cover the baking dish with aluminum foil and bake at 350 degrees F for 20-30 minutes, until the shells are bubbling and the cheese is melted and gooey.