Chicken Pesto Stuffed Shells

24 jumbo pasta shells
2 cups cooked, shredded chicken
4 oz cream cheese, softened
1/4 cup basil pesto
2/3 cup ricotta cheese
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 teaspoon onion powder
2 cloves garlic, minced
2 cups marinara sauce

Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
Prepare the pasta shells according to the package directions.
In a medium bowl, stir together the chicken, cream cheese, pesto, ricotta, salt, Parmesan, onion powder, and garlic.
Spoon the mixture into the cooked pasta shells and place them in the baking dish.
Top each shell with a large spoonful of marinara sauce.
Cover the dish with aluminum foil and bake, covered, for 20-25 minutes.  Sprinkle with additional Parmesan cheese and serve.
Makes 24 shells.