Chicken Spinach & Ricotta Stuffed Shells

INGREDIENTS

box jumbo pasta shells

1 lb

boneless (skinless chicken breasts, cooked & shredded)

30 oz

ricotta cheese (I used part skim)

1/3 cup

Italian bread crumbs

2 tsp

salt

1 tsp

pepper

1 1/2 tsp

dried parsley

1 1/2 tsp

dried basil

1/3 cup

milk (I used 2%)

package frozen spinach (I use a steamer bag & squeeze out any excess water)

28 oz

jarred marinara sauce (I used Trader Joe's Tomato Basil)

shredded Italian cheese blend (about 1/4 cup)