First, bring a large pot of salted water to boil. Add the shells and cook them according to the directions on the box. Heat your oven to 350 degrees.

While the pasta is cooking, prepare the cheese and vegetable filling. In a bowl, mix the ricotta, garlic, eggs, and Parmesan together. Season with about ½ teaspoon salt and ½ teaspoon pepper.

Trim the broccoli into small florets, and finely chop the bell pepper. Thaw the spinach and squeeze out all of the water.

Stir the broccoli, bell pepper, spinach, and chicken into the cheese mixture.

Drain the pasta, and let it cool for a few minutes before stuffing the shells.

Pour enough sauce in the bottom a casserole dish to cover the bottom of the dish. Fill the shells one by one and place them in a single layer in the dish.

Spoon tomato sauce over the shells and top with the mozzarella.

Bake for 45 minutes and then serve right away.