I usually make this dish as chicken-stuffed shells. My grocery store was out of them so I chose manicotti noodles as a replacement. The shells are much easier to stuff and serve, but the filling is still the same.
1 box large shells or manicotti noodles, cooked and drained, rinsed and cooled.
1 16 oz. container ricotta cheese
1 egg, beaten
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 boneless skinless chicken breasts, boiled with seasoning of salt and pepper, garlic powder -- cool and shred
1 jar of your favorite pasta sauce (or make your own if you like)
Mix together everything but the pasta. Stuff shells or manicotti noodles with cheese and chicken mixture. Pour about 1/2 cup of spaghetti sauce in the bottom of a 9x13 pan. Lay the stuffed shells or noodles down in the pan. Cover with remaining sauce. Sprinkle with additional mozzarella cheese. Bake at 350 degrees for 35 minutes until bubbly.