Chicken & Spinach Stuffed Shells

What you need:

• 18 oz. jumbo shells
• 2 cups cooked chicken, shredded
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz.) container ricotta - I will be switching for cottage cheese next time
• 2 (8 oz. each) pkg. cream cheese
• 1 (5 oz.) pkg. shredded Parmesan cheese
• 1 large egg, lightly beaten
• 1 tbsp. dried parsley
• 1 tsp. Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cups shredded mozzarella cheese, divided
• 1 (26 oz.) jar spaghetti sauce - may double next time

Directions:

1. Cook shells according to package's directions and drain. I like to set mine out on a cookie sheet to cool faster.
2. Lightly grease two 9x13 glass pans.
3. Mix together all ingredients but shells, mozzarella cheese, and spaghetti sauce.
4. Add 1 cup of mozzarella to chicken mixture.
5. Spread 1/4 of the spaghetti sauce into each of the glass dishes.
6. Spoon filling into shells and arrange them in the dishes.
7. Top with remaining spaghetti sauce and cover with aluminum foil.
8. Bake for 40 minutes in a preheated 350* oven.
9. Uncover and sprinkle 1 cup mozzarella cheese over tops. Bake for 5 to 10 more minutes.

Recipe from The Sisters Cafe