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Prep 20min
Total1hr5min
Ingredients8
Servings6
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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
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Steps
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.
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Save prep time by making the filling and the sauce the night before. Stuff the cooked shells before guests arrive, and bake the dish while you put together a salad.
Use a decorating bag without a tip to easily stuff the shells with the chicken mixture.
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