Chicken, Ricotta and Spinach Stuffed Shells

Cook the pasta shells for 3 minutes less than the box instructions, then drain and set aside to cool. The pasta will continue to cook in the oven.

Preheat oven to 350 F. Pour half of the pasta sauce into a 9×13-inch baking dish, covering the bottom of the pan completely. Set aside.

Mix the ricotta, shredded Parmesan/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 shells with the shredded mozzarella and the remaining parsley.

Cover the baking dish with aluminum foil and bake at 350 F for 20-30 minutes, until the shells are bubbling and the cheese is melted and gooey.