Chicken-Stuffed Shells with Two Sauces

(9)
  4 reviews
  • 20 min prep time
  • 1 hr 5 min total time
  • 8 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 4 Bake 35 to 45 minutes or until sauce is bubbly and shells are hot. Sprinkle with remaining basil.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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