Cook and drain pasta as directed on package. Rinse with cool water, drain.
Meanwhile, in medium bowl, mix ricotta cheese, egg, parm cheese, spinach and chicken.
Spread 1 cup of pasta sauce over bottom of 13 x 9 inch baking dish. Spoon about two tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend.