• Preheat oven to 375°F. Lightly coat a 13 x 9-inch baking dish with cooking spray.
• Cook pasta shells al dente. Drain. Place shells in a single layer on a baking sheet. This will make them not stick together and easier to fill.

Chicken and Cheese Mixture:

• Make sure chicken is chopped or shredded small enough to fit in pasta shell.
• In a medium bowl, combine ricotta, cottage cheese, 1 cup parmesan, eggs, 2 tablespoons parsley, salt, pepper, and chicken. Stir in 1-2 tablespoons half and half if mixture is too thick. Set aside.

Make the Sauce:

• In a large skillet over medium heat, melt buttery spread. Sprinkle the flour over melted butter. Cook and whisk 1-2 minutes, or until the roux turns golden brown. Slowly pour in milk and half and half, whisking constantly. Cook until thickened, about 5 minutes. Remove from heat. Stir in garlic, remaining 1 cup parmesan, 1 tablespoon parsley, and the minced basil. Set aside.

Assemble the Dish:

• Add 1 cup of sauce to bottom of baking dish. Using a spoon, fill each of the jumbo shells with a generous amount of the Chicken and Cheese mixture. Lay each filled shell face down in baking dish. Pour sauce all over the top of shells. Sprinkle with mozzarella. Bake in preheated oven for 25 minutes, or until sauce is bubbly and cheese is golden brown.

Plate and Serve:

• 1 serving = 3 stuffed shells and a tablespoon of sauce.