1 1/2 c. ricotta cheese
1/2 tsp. parsley
1/4 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. pepper
3/4 c. grated Parmesan cheese
2 c. shredded Mozzarella cheese, divided
2 c. cooked chicken, shredded
3 c. spaghetti sauce
16 jumbo shells, cooked and drained
Combine ricotta, egg, parsley, garlic powder, oregano, and pepper. Stir in Parmesan cheese, 1 1/4 c. Mozzarella cheese and chicken.
Preheat oven to 350° F.
Pour half the sauce in the bottom of an 11 x 7 baking dish. Evenly fill shells with cheese/chicken mixture and place on top of sauce. Pour remaining sauce over shells and sprinkle with remaining Mozzarella cheese.
Cover dish with aluminum foil and bake for 30 minutes. Uncover and let stand for 5 minutes before serving.
Yield: 4 servings.