Pronto-Stuffed Pasta Shells |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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We used half of one of the Herb-Roasted Chickens in this recipe. 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.
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.
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