Fragrant fresh basil makes these stuffed shells special; prepared sauces save time.
uncooked jumbo pasta shells
cup lightly packed chopped fresh basil leaves
cups diced cooked chicken breast (about 1 lb)
cup small-curd cottage cheese
cups tomato pasta sauce
container (10 oz) refrigerated Alfredo sauce
cup grated Parmesan cheese
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.
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.
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.
Bake 35 to 45 minutes or until sauce is bubbly and shells are hot. Sprinkle with remaining basil.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.