Recipe

Pronto Stuffed Pasta Shells Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 1 year, 8 months ago We used half of one of the Herb-Roasted Chickens in this recipe. Prep:30m Cook:45m Servings:4	Hayleesgran
	pasta freezable warm gooey

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Ingredients

18 jumbo pasta shells

2 (10-oz.) packages frozen chopped spinach, thawed

2 cups chopped cooked Herb-Roasted Chickens

1 tablespoon chopped fresh basil

1 (16-oz.) container low-fat cottage cheese

1 large egg, lightly beaten

1/4 cup grated Parmesan cheese

1/4 teaspoon ground nutmeg

1 (16-oz.) jar Alfredo sauce

Directions

1. Prepare pasta shells according to package directions.

2. Meanwhile, drain chopped spinach well, pressing between paper towels.

3. Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.

4. Spread half of jarred Alfredo sauce in a lightly greased 13- x 9-inch baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.

5. Bake, covered, at 350° for 40 to 45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.

Note: To make ahead, prepare recipe as directed through Step 4. Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered, for 1 hour and 20 minutes.

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