Chicken & Cheese Shells in a Tomato-Cream Sauce

Hybrid shells! I combined your basic Italian cheese-stuffed shells (with marinara) with our family's favorite chicken-stuffed shells recipe (leaving out the stuffing and gravy, of course) and came up with this interesting - and tasty - hybrid.  Please bare with me - it's definitely a work in progress!

Ingredients:

• 12 ounces jumbo pasta shells
• 1/2 lb boneless, skinless chicken breasts, boiled
  
• 1 1/4 cups organic mozzarella cheese, shredded (Reserve 1/4 cup)
• 1 cup Parmesan cheese, grated
• 15 oz organic ricotta cheese
• 2 large eggs, lightly beaten
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley
• 2 tsp dried oregano
  
• 8 ounces spaghetti sauce (jarred or homemade - I used Prego organic tomato-basil)
• 8 ounces light whipping cream
• 1/4 cup fresh shredded Parmesan
  
• fresh basil, chopped, for garnish 

Directions

1. Preheat oven to 375-degrees F.
   
2. In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
3. Drain and cool immediately with cold water. Place open-side-down on paper towels.
4. In food processor, chop cooked chicken finely
   
   
5. In a large mixing bowl, combine chopped chicken, ricotta, mozzarella (all but 1/4 cup), Parmesan, eggs, black pepper, garlic, parsley, and oregano. Mix well.
   
   
6. In a small bowl, blend together spaghetti sauce and cream.
   
7. Place a thin layer of spaghetti-cream sauce into the bottom of a 9x13" glass baking dish.
8. Spoon the cheese-chicken mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
   
   
9. Pour the rest of sauce over the stuffed shells.
10. Loosely cover with foil and bake for 35 minutes.
11. Remove foil and sprinkle remaining Mozzarella and fresh shredded Parmesan cheese on top. Return to oven and bake 5-10 more minutes, until cheese is melted.
    

Note: I also drizzled some extra spaghetti sauce on top before baking