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Chicken and Spinach Stuffed Shells

Super easy recipe to make ahead and freeze or to make fresh!

1 box large pasta shells
1 lb. frozen spinach
1 16 ounce container ricotta cheese
1 c shredded part-skim Mozzarella Cheese, divided
1 egg
2 chicken breasts, cooked and diced
1 T Italian Seasoning
1 c Tomato Sauce
2 T Parmesan Cheese

Boil Pasta Shells per package instructions. Once cooked, drain and rinse with cold water to help them stop cooking.

Thaw the spinach and press out all of the excess water. Add pressed spinach to a large bowl with ricotta cheese, 1/2 c Parmesan, 1 egg, diced chicken breasts, and Italian Seasoning. Mix well.

Preheat oven to 350 degrees. In a 9x13" Pyrex, spread around 1/2 c Tomato Sauce and set aside.
Using a tablespoon, add the mixture to each shell and place opening side down into the Pyrex dish. Fill the pan with the shells in rows until filled. Top with remaining 1/2 c of Tomato Sauce and Mozzarella and Parmesan Cheeses.

*Stop at this point if you want to freeze ahead. Tip: Use a disposable aluminum pan instead of a Pyrex if you're freezing ahead.

If cooking fresh: Bake 20 minutes at 350 degrees. If cooking from freezer: Bake 45 minutes at 350 decrees. Serve warm. Leftovers also yummy.

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