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| 1 1/2 Tasse | ricotta cheese |
| 1 | egg |
| 1/2 Teelöffel | parsley |
| 1/4 Teelöffel | garlic powdered |
| 1/8 Teelöffel | oregano |
| 1/8 Teelöffel | pepper |
| 3/4 Tasse | parmesan grated |
| 2 Tasse | Shredded Mozzarella cheese; divided |
| 2 Tasse | Cooked; shredded chicken |
| 16 | Jumbo pasta shells; cooked and drained |
| 4 Tasse | Spaghetti sauce |
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I came up with this pasta delight one - spaghetti sauce and night when I wanted to use up chicken
1. In a medium mixing bowl, combine ricotta cheese, egg, parsley, garlic powder, oregano and pepper; mix well. Stir in Parmesan cheese, 1 1/4 cups Mozzarella cheese and chicken.
2. Preheat oven to 350°.
3. Pour half of the spaghetti sauce in the bottom of an 11x7-inch baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese.
4. Cover dish with aluminum foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving. Yield: 4 servings.
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