Chicken & Spinach Stuffed Shells

**Recipe from The Sisters Cafe **

* 44 uncooked jumbo pasta shells (about 1 1/2 - 12-oz boxes)
* 2 c. chopped cooked chicken
* 2 c. fresh chopped spinach
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (15 oz.) container ricotta cheese
* 2 (8 oz.) packages cream cheese, softened
* 1 (5 oz.) package shredded Parmesan cheese (about 1 2/3 c.)
* 1 large egg, lightly beaten
* 1 Tbl. dried parsley flakes
* 1 tsp. Italian seasoning
* 1/2 tsp. salt
* 1/2 tsp. pepper
* 2 c. shredded mozzarella cheese, divided
* 1 (26 oz.) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir often so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 - 13x9x2" baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 c. mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 min. Uncover, sprinkle with remaining 1 c. mozzarella. Bake for 5 - 10 min. longer.