1. Cook Jumbo Shells according to the directions on the box.
2. In a medium sized pot of water add several dashes of garlic, several dashes of red pepper, several dashes of Italian seasoning and chicken breasts. Boil on medium heat until chicken is cooked through. Finely shred chicken. Allow chicken to cool.
3. In a Ziploc bag combine, 1 ½ cups Shredded Cheese, Ricotta Cheese, Italian seasoning, red pepper, and shredded chicken. Push air of bag and seal mush until thoroughly mixed.
4. Once the stuffing is mixed cut a small hole in the bottom corner off the bag and fill shells by squeezing the stuffing into the shells (you can also use a pastry bag). In a separate Ziploc bag store ½ cup shredded cheese. 
   

1. Preheat oven to 400 degrees
2. Pour half the jar of spaghetti sauce into a 13x9-inch baking dish, place shells, filled sides up in backing dish. Poor remaining sauce over shells and cover dish with aluminum foil.
3. Bake for 25 minutes then remove foil and top shells with ½ cup cheese. Bake an additional 10 minutes or until cheese is melted.

 
For immediate cooking:

1. Preheat oven to 400 degrees.
2. Cook Jumbo Shells according to the directions on the box.
   In a medium sized pot of water add several dashes of garlic, several dashes of red pepper, several dashes of Italian seasoning and chicken breasts. Heat on medium heat until chicken is cooked through. Finely shred chicken.
3. In a Ziploc bag combine, 1 ½ cup shredded cheese, Ricotta Cheese, Italian seasoning, red pepper, and shredded chicken. Push air of bag and seal mush until thoroughly mixed.
4. Pour half the jar of spaghetti sauce into a 13x9-inch baking dish, place shells, filled sides up in backing dish. Poor remaining sauce over shells and cover dish with aluminum foil.
5. Bake for 25 minutes then remove foil and top shells with ½ cup cheese. Bake an additional 10 minutes or until cheese is melted.