Stuffed Pasta Shells

Chicken and Spinach Stuffed Pasta Shells
makes 8-10 servings
recipe adapted from this blog

INGREDIENTS
1/2 (12 oz) box uncooked jumbo pasta shells
1 cups chopped cooked chicken
1 cups fresh chopped spinach
1/2 onion, chopped
1 cloves garlic, minced
1/2 (15oz) container ricotta cheese
1/2-1 (8oz) packages cream cheese, softened

1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
1 large egg, lightly beaten
1/2 Tablespoon dried parsley flakes
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
13 oz prepared spaghetti sauce


DIRECTIONS

1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together. 
2. Preheat oven to 350°. Lightly grease a 9x13 baking dish, and spread half of spaghetti sauce into baking dish. 
3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. 
4. Arrange shells over sauce, and fill with chicken filling.  *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.  
5. Top shells with remainder of the sauce.
6. Cover tightly with heavy-duty aluminum foil. 
7. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 more minutes.

-Alyssa