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Cook the pasta shells for 3 minutes less than the box instructions, then drain and cool. The pasta will continue to cook in the oven.
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Pour half of the pasta sauce into a 9×13 baking dish, covering the bottom of the pan completely.
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Mix the ricotta, shredded Parm/Asiago, spinach, granulated garlic, chicken and half of the parsley in a bowl. Season with salt and pepper to taste. Add the egg into the seasoned mixture and stir to combine. Fill a quart sized plastic bag with the filling, then cut off one corner of the bag, to create a piping bag. Fill each shell with about 2 tablespoons of filling.
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Place the stuffed shells seam side down into the baking dish. Top the shells with the rest of the pasta sauce, covering completely.
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Top the saucy shells with 2 cups of shredded mozzarella, and the remaining parsley.
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Cover the baking dish with aluminum foil and bake at 350 degrees F for 20-30 minutes, until the shells are bubbling and the cheese is melted and gooey.