Chicken & Spinach Stuffed Shells

• 18 (16 ounce) pasta shells, large
• 1 (15 ounce) container whole milk ricotta cheese
• 1 egg, slightly beaten
• 1/4 cup parmesan cheese, grated
• 2 cups frozen chopped spinach, thawed and drained (very well)
• 1 cup rotisserie cooked chicken, chopped
• 1 (26 ounce) jar pasta sauce
• 2 cups Italian cheese blend, shredded

1. Heat oven to 350u0b0F.
2. Cook and drain pasta as directed on package. Rinse with cool water, drain.
3. Meanwhile, in medium bowl, mix ricotta cheese, egg, parm cheese, spinach and chicken.
4. Spread 1 cup of pasta sauce over bottom of 13 x 9 inch baking dish. Spoon about two tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
5. Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend.
6. Bake uncovered until cheese is melted.

pasta shells, milk ricotta cheese, egg, parmesan cheese, spinach, rotisserie cooked chicken, pasta sauce, italian cheese blend

Taken from www.food.com/recipe/chicken-spinach-stuffed-shells-240210 (may not work)