Stuffed Italian Shells

1 box Barilla jumbo shells
1 jar pasta sauce (or mild salsa if you would like to do a Mexican twist)
1 lb mozzarella cheese (or 8 oz jack, 8 oz pepper jack for Mex), grated
2 split boneless skinless chicken breasts, cooked and diced
8 oz cream cheese
1/4 cup parmesan cheese
salt to taste

Cook pasta shells and set aside. Combine diced chicken, cream cheese, parmesan cheese, salt, and half of the grated mozzarella (or 8 oz pepper jack) in a bowl. I have found it is easier to mix it with an electric mixer to get a better texture. Stuff shells with this mixture and place in a 9 x 13 baking dish until you can't fit anymore. Pour pasta sauce (or salsa) over the top of shells and spread it around until it completely covers the shells. Sprinkle the remaining mozzarella (or 8 oz jack cheese) over the top and sprinkle additional parmesan over that. Bake at 350 degrees F for 20-30 minutes. Serves 6-8.

Recipe created by Kimbrah Gonzalez