Ingredients for 4 servings:
1. 6 ounces packages jumbo pasta shells
2. 1 tablespoon butter
3. 2 boneless skinless chicken breast halves, cubed
4. 1 small onion, chopped
5. 1/2 cup dry breadcrumbs
6. 1 egg
7. 15 ounces light ricotta cheese
8. 4 ounces shredded part-skim mozzarella cheese
9. 4 ounces shredded fat-free cheddar cheese
10. 1/4 teaspoon dried oregano
11. 1/4 teaspoon dried basil
12. 1/2 teaspoon dried parsley
13. 1/2 teaspoon salt
14. 1/4 teaspoon pepper
15. 1 3/4 cups tomato sauce
16. 2 ounces sliced mushrooms
17. 1 tablespoon parmesan cheese

Directions:
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, drain.
3. Melt the butter in a large skillet, add chicken and onion, and cook until chicken is done, about 7-9 minutes.
4. Stir in breadcrumbs, and remove from heat.
5. In a bowl, combine egg, ricotta, half the mozzarella and half the cheddar, spices, salt and pepper.
6. Add the chicken mixture.
7. Fill shells and place in a 11×7 inch pan.
8. Combine tomato sauce, mushrooms, mozzarella and cheddar; pour mixture over shells.
9. Sprinkle with parmesan if using.
10. I like to sprinkle with more mozzarella as well.
11. Cover and bake for 45 minutes to 1 hour.

Enjoy your meal!