Chicken and Spinach Stuffed Pasta Shells

I found this recipe on The Sisters' Cafe blog and it looked so yummy that I had to try it for dinner last night. This makes one large 9x13 pan and another 8x8 or 9x13 pan for freezing (which is always great)! I thought I had mozarella cheese on hand and realized I was out once I started cooking, so I used colby and monterey jack blend on top and then sprinkled extra parmesan cheese from the Kraft container. It turned out really yummy, so I think next time I'll try a cheddar and mozarella blend and top with parmesan. I also recommend making the chicken mixture the night before and assembling everything the next day. Great for company! Add a salad and garlic bread and Voila!

Chicken and Spinach Stuffed Shells

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)

2 c chopped cooked chicken

2 c fresh chopped spinach

1 onion, chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened

1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)

1 large egg, lightly beaten

1 Tb dried parsley flakes

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp pepper

2 c shredded mozzarella cheese, divided

1 (26oz) jar prepared spaghetti sauce (any variety) I used two ten ounce jars of Ragu

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside. Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.Makes 8-10 servings.