Chicken and Spinach Stuffed Shells

I love pasta! I found this recipe at http://sisterscafe.blogspot.com. The first time I made this recipe was the first time I ever bought jumbo size pasta shells. They are so much easier to stuff than manicotti! I think I will stick with them. This recipe is great - I really liked it. I made it the first time using both blocks of cream cheese (as called for) and thought it was too heavy on the cream cheese taste. The second time I made it I only used one block and it was just right for me. This makes two 9X13 pans so you could freeze one of them for later.

Chicken and Spinach Stuffed Shells

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes.) *I stuffed mine pretty full so I only used one box.

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)

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.