• 1/2 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 cups ricotta cheese
• 1 egg
• 1 heaping tsp minced garlic
• 1/8 tsp oregano
• 1/8 tsp pepper
• 2 cups cooked, shredded chicken
• 1/2 cup grated Parmesan cheese
• 1-1/2 cups shredded Mozzarella cheese, divided
• 16 jumbo pasta shells, cooked and drained
• AlfredoSauce (recipe below)

Directions

1. In a medium mixing bowl, combine spinach, ricotta cheese, egg, garlic, oregano and pepper; Mix well.
2. Stir in chicken, Parmesan cheese and 1 cup Mozzarella cheese.
3. Heat oven to 350°F.
4. Pour 1/2 of the Alfredo sauce in the bottom of an 11x7&34; Baking dish.
5. Evenly fill shells with chicken mixture and place in dish.
6. Pour remaining sauce over shells; Sprinkle with remaining Mozzarella cheese.
7. Cover dish with aluminum foil and bake for 30 minutes.
8. Uncover and let stand 5 minutes before serving.
9. Yield: 4 servings.

ALFREDO SAUCE

• 3/4 cup butter
• 1-1/2 cups 1/2 and 1/2
• 3/4 cup grated Parmesan cheese
• 1/4 tsp pepper
• Garlic powder to taste

Directions

1. Melt butter in a large saucepan over medium-low heat.
2. Stir in 1/2 and 1/2; Cook and stir until bubbly.
3. Stir in Parmesan cheese, pepper and garlic powder and cook and stir until cheese is melted and sauce is creamy.