Chicken, Spinach, & Marinara Stuffed Shells

Preheat oven to 350°F.

Add a pinch of sea salt to a pot of boiling water. Add jumbo shells and cook al dente. In a 9×9 inch baking pan, add 1 cup of marinara sauce.

For the filling, in a large bowl, combine ricotta, cooked chicken, egg whites, spinach, half of the Parmesan, half of the mozzarella, garlic powder, and Italian seasonings.

To assemble, take a large spoonful of the mixture into each shell and place it in the pan a top the marinara sauce. Add a spoonful of marinara, mozzarella, and Parmesan to each shell.

Bake for 30 minutes. Broil for 2 minutes.

Note: This can be par-baked for 15 minutes and warmed the following day for a nice make-ahead dinner.