Chicken Spinach and Mushroom Stuffed Shells Recipe

Preheat the oven to 375°F (190°C).

Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

In a large mixing bowl, combine the shredded chicken, chopped spinach, diced mushrooms, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, pepper, and Italian seasoning. Mix well until all ingredients are combined.

Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

Stuff each cooked pasta shell with the chicken and spinach mixture and place them in the baking dish, open side up.

Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.

Sprinkle the remaining mozzarella cheese on top of the sauce.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Let cool for a few minutes before serving.

Spice Level: