2cupsAlfredo sauce(I used one 15-ounce jar plus part of a second jar)
Preheat oven to 350°F. Spray a 9 x 13-inch dish with cooking spray. Pour 1 cup of the Alfredo sauce into the bottom of the dish. Save the rest of the sauce for later.
Cook pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water.
In a large bowl, combine the chicken, spinach, ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt, garlic powder and nutmeg.
Stuff each shell with the chicken mixture. Depending on how full you stuff each shell, you might not need all of the shells in the box. I can typically fill and fit about 20-22 shells in my pan. If you have extra shells and stuffing, you can assemble them in a small dish and save it for another meal (or bake it at the same time as the larger dish).
Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining 1 cup of Alfredo sauce over top. Sprinkle with remaining ½ cup of mozzarella.
Cover with foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the top to get a little bit crisp.
Cook the pasta shells just until barely al dente, since they will continue to cook in the oven. You don't want to end up with overdone, mushy pasta!
Rotisserie chicken is a great shortcut, and it adds nice flavor to the dish. If you prefer, you can boil about 1 lb. of boneless, skinless chicken breasts or thighs to use in this dish instead.
Squeeze the spinach really dry by wringing it out in an old dish cloth. You'll be surprised by how much water comes out!
Garnish the shells with fresh herbs like parsley or basil for a bright finishing touch.
How many stuffed shells per person? I generally assume about 2-3 shells per person. Larger appetites might like 4, while smaller eaters may prefer 2. This recipe yields about 20-22 stuffed shells, and it typically feeds about 6-8 people.