||Make the shells according to the box. Drain and then add a little olive oil to keep them from sticking together. Set aside.
||While the shells are cooking, set out a bag of frozen spinach to defrost.
||Heat up the chicken breast strips according to the package. Then, dice them into small pieces.
||Mix up the diced chicken, ricotta cheese, and 1 cup of spinach.
||Spray a casserole dish with olive oil spray
||Pour enough spaghetti sauce to cover the bottom of the pan (about half).
||Fill each jumbo shell with a spoonful of the ricotta mixture and then place into the casserole pan.
||When the casserole dish is full, cover the shells with the rest of the sauce.
||Top with slices of fresh mozzarella.
||Bake for about 30 minutes or so until cheese is bubbly. If you want to brown the cheese just a little, turn the broiler on for 1-2 minutes.
Allow to cool for a few minutes before serving.
TIP: Recipe courtesy of thetiptoefairy.com