Creamy baked shells filled with chicken, spinach, and cheese.

1 (12-ounce) box jumbo pasta shells

2 cups cooked chicken, chopped

2 cups fresh spinach, finely chopped

1 medium onion, chopped

2 garlic cloves, minced

15 ounces ricotta cheese

16 ounces cream cheese, softened

1⅔ cups shredded Parmesan cheese

1 large egg, lightly beaten

1 tablespoon dried parsley

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

2 cups shredded mozzarella cheese, divided

26 ounces tomato-based pasta sauce

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1. Cook shells until al dente and drain.

2. Preheat oven to 350°F and grease baking dishes.

3. Mix filling ingredients with 1 cup mozzarella.

4. Fill shells evenly.

5. Spread sauce, arrange shells, and top with remaining sauce.

6. Cover and bake 40 minutes.

7. Uncover, add mozzarella, and bake until bubbly.

Use a piping bag for easy filling. Let rest 5 minutes before serving.