Chicken Parmesan Stuffed Shells - Paula Deen

Ingredients

• 1 (25-ounce) jar tomato and basil pasta sauce
• 1 (15-ounce) container whole-milk ricotta cheese
• 2½ cups shredded cooked chicken
• 2 cups fresh baby spinach , torn
• 2 cups shredded mozzarella cheese, divided
• 1 large egg, beaten
• 2 tablespoons chopped fresh basil
• 1½ teaspoons garlic salt
• ½ teaspoon ground black pepper
• 21 jumbo pasta shells, cooked according to package directions
• ½ cup grated fresh Parmesan cheese
• ½ cup panko bread crumbs
• fresh basil, for garnish