Chicken Parmesan Stuffed Shells

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• 24 each jumbo pasta shells (about ¾ of a 12 ounce box)
• 15 ounces part-skim ricotta cheese
• 2 ½ cups shredded part-skim mozzarella cheese (divided)
• ½ cup finely grated Parmesan cheese
• 1 each egg
• 4 tablespoons chopped fresh basil leaves (divided)
• ½ teaspoon minced garlic
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup chopped rotisserie chicken breast (Costco has awesome roti chickens)
• 24 ounces marinara sauce (I like Mezzetta Marinara)
• 3 tablespoons Italian-style panko bread crumbs (like Progresso)

1. Preheat oven to 375 degrees F. Coat a 13- x 9-inch or slightly larger baking dish with non-stick cooking spray
2. Cook and drain pasta as directed on package for al dente (my Barilla shells took 9 minutes). Rinse with cool water and drain well. Separate any nesting shells and transfer them to a large sheet of foil or a baking sheet.
3. For the filling, in a large mixing bowl combine ricotta cheese, 1 ½ cups of the mozzarella, Parmesan, egg, 2 tablespoons of the basil, garlic, salt and pepper. Add the chicken and mix well.
4. Spread about 1 cup of the pasta sauce over the bottom of the prepared baking dish. Fill each shell with heaping tablespoon of the ricotta/chicken mixture. Place stuffed shells in the baking dish. Spoon remaining sauce over the shells.
5. Cover with foil and bake 30 minutes.
6. Remove dish from oven and set oven to BROIL. Remove the foil and sprinkle the shells with remaining mozzarella and top with the panko bread crumbs. Place dish in the oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown. Remove from oven and sprinkle with remaining 2 tablespoons basil before serving.