Stuffed Pasta Shells

Ingredients

2 to 3 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil two boxes will be enough but, to be safe, you may want to buy a third box)

4 cups chopped cooked chicken

2 Tablespoons onion powder

4 cloves garlic, minced (or use 2 teaspoons of garlic powder instead)

2 (15oz) containers ricotta cheese

4 (8oz) packages cream cheese, softened

2 (5oz) packages shredded Parmesan cheese (about 3 1/3 cups)
2 large eggs, lightly beaten
2 Tablespoon dried parsley flakes
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
4 cups shredded mozzarella cheese, divided
3 (26oz) jars prepared spaghetti sauce

Directions
Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together.
Preheat oven to 350°. Lightly grease 1 12x20 baking dish.

In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce.

Stir in 1 cup mozzarella.

Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
Spread half of spaghetti sauce into prepared baking dish.

Arrange shells over sauce; top with remaining sauce.

Cover tightly with heavy-duty aluminum foil.

Bake, covered, for 40 minutes.

Uncover, sprinkle with remaining 1 cup mozzarella.

Bake for 5 to 10 more minutes.

Source:  Lindsey Travis

Photo courtesy of http://www.the-girl-who-ate-everything.com/2010/09/chicken-and-spinach-stuffed-shells.html