Chicken-Stuffed Shells with Two Sauces

Fragrant fresh basil makes these stuffed shells special; prepared sauces save time.

  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 8
  • servings 6

Ingredients

18
uncooked jumbo pasta shells
3/4
cup lightly packed chopped fresh basil leaves
3
cups diced cooked chicken breast (about 1 lb)
1
cup small-curd cottage cheese
1
egg
2
cups tomato pasta sauce
1
container (10 oz) refrigerated Alfredo sauce
1/2
cup grated Parmesan cheese
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • 2 In medium bowl, mix 1/2 cup of the basil leaves, the chicken, cottage cheese and egg. Spoon about 1 heaping tablespoon mixture into each cooked pasta shell.
  • 3 Pour pasta sauce into baking dish; spread to evenly coat bottom of dish. Place filled shells over sauce, filled sides up. Drizzle Alfredo sauce over shells. Sprinkle with Parmesan cheese. Cover tightly with foil.
  • 4 Bake 35 to 45 minutes or until sauce is bubbly and shells are hot. Sprinkle with remaining basil.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    560
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    13g,
    13%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    150mg
    150%;
    Sodium
    1030mg
    1030%;
    Total Carbohydrate
    42g
    42%
    (Dietary Fiber
    3g
    3%
      Sugars
    10g
    10%
    ),
    Protein
    39g
    39%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    8%;
    Calcium
    25%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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