18 large pasta shells (from 16-oz package)

1 container (15 oz.) whole-milk ricotta cheese

1 egg, slightly beaten

¼ cup grated Parmesan cheese

2 cups frozen cut-leaf spinach, thawed, squeezed to drain

1 cup chopped cooked chicken

1 jar (26 oz.) tomato pasta sauce

2 cups shredded Italian cheese blend (8 oz.)

1. Heat oven to 350 degrees. Cook and drain pasta as directed on package. Rinse with cool water; drain.
2. Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
3. Spread 1 cup of the pasta sauce in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
4. Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.