Recipe

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• 18 jumbo pasta shells
• 2 (10-oz.) packages frozen chopped spinach, thawed
• 2 cups chopped cooked herb-roasted chickens
• 1 tbsp chopped fresh basil
• 1 (16-oz.) container low-fat cottage cheese
• 1 large egg, lightly beaten
• 1/4 cup grated parmesan cheese
• 1/4 tsp ground nutmeg
• 1 (16-oz.) jar alfredo sauce

• 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.
• 6 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.