Creamy baked stuffed shells filled with chicken, spinach, and a rich cheese blend.

1 (12-ounce) package jumbo pasta shells

2 cups cooked chicken, finely chopped

2 cups fresh spinach, chopped

1 medium onion, finely chopped

2 cloves garlic, minced

1 (15-ounce) container ricotta cheese

16 ounces cream cheese, softened

1 2/3 cups grated Parmesan cheese

1 large egg, lightly beaten

1 tablespoon dried parsley

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups shredded mozzarella cheese, divided

2 to 2 1/2 cups prepared pasta sauce

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1. Cook pasta shells until just tender and set aside.

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

3. Mix chicken, spinach, onion, garlic, cheeses, egg, and seasonings.

4. Fill shells generously with mixture.

5. Layer sauce, shells, and remaining sauce in dishes.

6. Bake covered 40 minutes, uncover, add cheese, bake until melted.

Let rest briefly before serving. Can be assembled ahead and baked later.