Chicken and Spinach Manicotti

Preheat oven at 375° Fahrenheit.
In large pot, bring water to boil and cook manicotti al dente per package directions (1 to 2 minutes less than recommended, don’t overcook). Once cooked, drain water in colander and individually place manicotti on baking sheet or plate. Don’t leave them in colander to avoid them sticking to each other.
In large bowl, add ricotta, chopped spinach, shredded chicken, ½ cup parmesan, 1 ¼ cup mozzarella, egg, garlic, salt, pepper, Italian seasoning and cayenne pepper. Using spatula or wooden spoon, mix everything until well combined.
Transfer mixture into Ziploc bag with spoon, let as much air out as possible before sealing. Cut a small slit into corner of bag, about ½ inch diameter. Squeeze mixture into each manicotti shell and set them aside.
Heat medium skillet on medium-high heat. When skillet is warm, add jarred alfredo sauce and heat, stirring frequently, until sauce is warmed through.
In large baking dish, add a couple scoops of alfredo sauce to cover bottom and lay each filled manicotti on top of it. Add more alfredo sauce on top and sprinkle with reserved mozzarella and parmesan.
Cover with foil and bake for 30 minutes.
When 30 minutes are up, carefully remove foil and continue baking for another 10 minutes uncovered. When time is up, if desired, broil dish on high for 2-3 minutes or until cheese is light golden brown. Let dish cool for 5 minutes and sprinkle with fresh chopped parsley if desired before serving.