Butter a 9X13 Pyrex baking casserole and set aside. Place a baking rack over a sheet pan and set aside. Preheat oven to 350°F and place oven rack in the center of the oven.

Fill a pot with water, add olive oil, a good pinch of kosher salt and bring to a boil. When the water is boiling, add pasta and cook uncovered for 8 minutes.

Remove the pasta and set them evenly apart over the baking rack to drain until you're ready to assemble. If the pasta touches, it will stick to each other as it cools.

Place the shredded chicken in a large mixing bowl.

Coat the bottom of a wide skillet with a little olive oil and wilt the spinach over medium heat. Allow to cool slightly and add to the mixing bowl.

Note: If the spinach leaves are large, rough chop them so they are not larger than the shredded chicken.

Add to the chicken and spinach mixture the onion powder, garlic powder, Italian seasonings, nutmeg, beaten eggs, ricotta cheese, Parmesan Reggiano grated cheese, red pepper flakes and basil paste. Stir together until well combined.

Fill a disposable piping bag or Ziploc bag with the chicken and spinach ricotta filling. Secure the top and set aside until ready to pipe.

Note: It's important not to overstuff the piping bag. Pipe half the filling, then the remaining filling.

Coat the bottom of the same skillet with olive oil and sauté the sliced mushrooms over medium to high heat. Remove and set aside in a small bowl.

To the skillet, add butter, Campbell's Cream of Mushroom Soup, milk, Parmesan, nutmeg and pepper to the skillet. Stir and simmer until well blended. Turn off the burner.

Note: Don't like mushrooms? Omit them and use Cream of Chicken Soup instead.

Evenly spread half the cream sauce at the bottom of the prepared baking dish.

Cut the tip of the piping bag about the same size as the manicotti. Hold a manicotti in one hand and apply even pressure to the bag to fill the manicotti. Place in the prepared dish. Repeat until the you've filled the baking dish and you're out of filling.

Evenly spread the remaining mushroom cream sauce over the manicotti. Top with shredded mozzarella cheese and remaining sauteed mushrooms.

The olive oil basil paste drizzle is optional, but it adds a lot of flavor. Mix together the two ingredients and dollop throughout the dish. Spread it flat with the back of a spoon.

Bake at 350°F for 35 minutes or until cheese is melted and dish is bubbly. Broil on Hi for a minute or so until the cheese is golden.

Note: Watch the dish while broiling. The boiler can quickly burn your dish and never walk away from the oven while using the boiler.

Remove from oven and allow to rest about 10 minutes. Garnish with basil or parsley. Serves 6 people.